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French Toast Bread Pudding Brunch
French Toast Bread Pudding Brunch Eileen Goltz | Dairy
4 hours 20 minutes
3 hours, 15 minutes
25 minutes
4 to 6 servings

  • 5 eggs, beaten
  • ¾ cup milk
  • 1 Tablespoon vanilla
  • ¼ teaspoon baking powder
  • 1 loaf French bread, cut into 8 (1-inch) slices
  • 1 cup golden raisins
  • 1 Tablespoon rum
  • ½ cup brown sugar
  • Cinnamon sugar mixture

  1. In a bowl combine the eggs with milk and baking powder. Whisk to combine. Add vanilla extract.
  2. Soak bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.
  3. Soak raisins in 1 Tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough Cinnamon Sugar to lightly coat.
  4. Butter a 13x9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.
  5. Preheat oven to 450°F.
  6. Place the soaked bread over brown sugar and pour any remaining egg mixture over the top. Sprinkle the top with cinnamon sugar.
  7. Bake for 25 minutes or until golden brown.
  8. Allow to cool 10 minutes before serving.
  9. Cut into squares and serve with maple syrup.

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