Strawberry French Toast Bread Pudding

I had extra homemade challah, and decided to make with it a recipe I had been wanting to try for a while, Berry French Toast Bake from TASTY.

I didn’t have any fresh fruit, so I had to revise the recipe based on the frozen berries I had at home. 

Here is the recipe, with my edits/suggestions in red. I also crossed out parts of the original recipe that I didn’t use

Strawberry French Toast Bread Pudding

6-8 servings.


  • 10 slices whole wheat bread, I used thinly sliced challah bread cut into cubes
  • 8 oz raspberry
  • 8 oz blackberry
  • 10 strawberries, trimmed and sliced I used frozen strawberries to top to cover the french toast.
  • 8 oz blueberry


  • ½ cup water, warm
  • 3 tablespoons honey
  • 5 eggs
  • 2 ½ cups milk, of choice
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 pinch salt


  • greek yogurt, as desired Homemade whipped cream (I used 2 tbsp sugar and 1 cup of heavy whipping cream and blended in a magic bullet) 
  • maple syrup, as desired


  1. Preheat the oven to 350˚F (180˚C).
  2. In a large bowl, whisk together warm water and honey.
  3. Add eggs, milk, vanilla extract, cinnamon, and salt. Whisk.
  4. Place bread cubes into a well-greased cast-iron pan.
  5. Pour the egg mixture over the bread cubes and submerge all of the bread cubes. Let soak for 20 minutes.
  6. Arrange the fruit on top.
  7. Bake for approximately 1 hour.
  8. Serve with yogurt whipped cream and maple syrup.
  9. Enjoy!
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