Brown Sugar French Toast Bread Pudding

Made with rich, brioche bread, this bread pudding recipe doubles as a brunch centerpiece or an impressive dessert for a dinner party. It uses the flavours found in French toast and is baked until puffed and golden brown in an enamelled cast iron loaf pan for crispy edges and a soft, gooey interior. It’s best glazed and served right out of the oven, when it’s lightest and fluffiest, but it can also be prepared in advance and served at room temperature.

Preheat oven to 350°F.

Melt 4 tablespoons butter in a small saucepan set over medium-low heat. Add ¼ cup brown sugar and 1 cup heavy cream and stir to combine. Cook until sugar is fully dissolved, about 2-4 minutes. Remove pan from heat and allow to cool.

Pour sugar mixture into a large mixing bowl. Add 1 cup heavy cream, eggs, 1 teaspoon cinnamon, 2 teaspoons vanilla or maple extract, and ½ teaspoon salt and whisk until combined and smooth.

Slice loaf of brioche bread into ½ inch slices, then cut each slice in half diagonally. Dip each piece of brioche into the sugar-egg mixture, then arrange in a criss-cross pattern (with the corners of each piece pointing up) in a 9-inch loaf pan.

Melt remaining 2 tablespoons butter in the same saucepan set over low heat. Remove from heat and add flour, 2 tablespoons brown sugar, remaining ½ teaspoon cinnamon, and a pinch of salt. Stir until combined, then crumble the mixture over the top of the bread slices.

Place in preheated oven and bake for until puffed and golden brown, about 45-55 minutes. Remove from the oven and set aside on a rack to cool slightly.

Meanwhile, whisk powdered sugar with remaining 1 tablespoon heavy cream and 1 teaspoon of vanilla or maple extract in a small bowl to make a glaze. Drizzle the glaze over the top of the warm bread pudding for serving.