Hello, friends.

Even though it’s summer, I don’t think there is ever a bad time to enjoy a bowl of bread pudding.

Don’t you agree? The first time I had bread pudding was in a little downtown café in upstate Illinois. They have this decadent cream sauce that is drizzled over top of the bread pudding, elevating the dish to a whole other level of deliciousness. I became immediately obsessed. My father told me of a lady in his old church who made her bread pudding with peaches in it, which sounds incredible! There seems to be an infinite amount of ways to prepare bread pudding. You can add fresh berries, different flavored sauces (perhaps salted caramel or a chocolate fudge), or even a scoop of ice cream. Bread pudding is one of those recipes that can be adapted into a plethora of possibilities, and for this recipe, I made a French toast version.

The Aunt Millie’s Texas Toast bread is arguably my favorite of the Aunt Millie’s line.

I prefer a thicker slice of bread over a thin one, and for bread pudding you want a slice of bread that will soak up all that beautiful cinnamon-maple-eggy goodness. I chose to put my bread pudding into little ramekins, partially for presentation and partially taking inspiration from that first bread pudding I tasted from that café. These little darlings baked beautifully, rising up triumphantly right out of the oven before slowly sinking back down into shape as they cooled. The maple syrup in this did wonders too. It made the bread pudding taste just like French toast! You can choose to use rum or vanilla extract for the cream sauce, both taste delicious. I find that the buttery cream sauce complements the simple sweetness of the maple syrup beautifully. Serve it for a hearty dessert at a dinner party or enjoy with a cup coffee in the late afternoon.

French Toast Bread Pudding with a Crème Sauce


For the bread pudding

  • 6 slices of Aunt Millie’s Texas Toast bread, cubed 
  • 3 tablespoons unsalted butter, melted
  • ½ cup raisins
  • 4 eggs, beaten
  • 2 cups milk
  • ¾ cup brown sugar 
  • ¼ cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoons vanilla extract  

For the crème sauce

  • 1/3 cup heavy cream
  • 1 cup white sugar
  • ½ cup butter
  • 1 teaspoon vanilla extract


  1. For the bread pudding. Preheat the oven to 350 degrees F.
  2. Add the cubed pieces of bread to a medium size bowl. Drizzle the melted butter over the pieces and sprinkle raisins on top. Set aside.
  3. In a 4-cup liquid measuring cup, add the eggs and whisk until beaten. Add the milk (I just poured mine in until it reached the 2 ½ cup line on the measuring cup), sugar, maple syrup, cinnamon, and vanilla. Whisk to combine and slowly pour over the bread mixture. Use a fork and gently press down the bread pieces until every piece is covered and soaking up the egg mixture.
  4. Transfer mixture into six ramekins on a foil-lined baking sheet. Bake for 45 minutes or until the bread pudding has set and the top springs back when lightly touched.
  5. For the crème sauce. In a medium sauce pan, melt the heavy cream, sugar, and butter over low heat. When the sugar has dissolved, add the vanilla extract. Stir and remove from the heat. Serve immediately.

Nathaniel Crawford is a college student (studying Hospitality Management), amateur recipe developer, budding photographer, learned culinary writer, and a person who stutters. For more of his recipes, check out Terminatetor Kitchen.