Bread dipped in a sweet egg batter and garnished with a cinnamon and sugar topping. This pudding is oven baked and served with fresh fruit or cream.


For pudding:
  • 1 loaf of bread, diced
  • 8 Eggs
  • 2 Cups cream
  • 1 cup sugar
  • 2 tablespoons vanilla extract
For the topping:
  • 1/2 Cup flour
  • 1/2 Cup brown sugar
  • 1 teaspoon cinnamon powder
  • Pinch of salt
  • 2ml Nutmeg powder
  • 50g Butter or Margarine, chilled


  1.  In a bowl whisk the eggs till light and frothy.
  2. Stir in the sugar and mix well to ensure that the sugar has dissolved.
  3. Add in the vanilla extract, cream and milk.
  4. Pour the mixture over the diced bread.
  5. Cover the bread mixture for an hour to allow the bread to absorb the liquid ingredients. For best results the bread mixture should be refrigerated overnight.
  6.  To prepare the cinnamon topping combine all the ingredients together to form a rough texture.
  7. Keep the mixture refrigerated. After an hour sprinkle the cinnamon topping over the bread mixture and bake for an hour on 200 degrees.
  8. For a firmer crisper texture bake the pudding for 1 1/2 hours.
  9. Serve the French toast pudding with syrup or fresh fruit.