Layered Crispy French Toast Pudding

Today I invite you to take a fresh look at torrijas, pain perdu or French toasts—while they’re not exactly the same, you could say they’re like half-sisters. We won’t be frying them in oil or cooking them in a pan with a knob of butter. Instead, with this Crispy French Toast Pudding recipe, we’ll turn brioche bread into a true spectacle.

It could be said that torrijas are part of our culinary heritage, one of the most traditional desserts of Lent. Typically made from stale bread soaked in milk, coated in egg, fried in abundant oil and sweetened with sugar and cinnamon—or honey—they draw sighs of admiration and are an absolute delicacy. These days, torrijas made to use up stale bread are becoming less common, and a special brioche bread is often baked specifically for them.

And with a brioche loaf we’re making this pudding, offering a different way to enjoy French toast. I assure you the result is delicious—almost like eating tenderness by the spoonful. What’s more, the crispy top layer is absolutely delightful, giving a beautifully contrasting texture. Make note of this Crispy French Toast Pudding recipe—it’s a real discovery.

Ingredients

For the pudding

• 4 tablespoons unsalted butter, melted
  
• 1/4 cup brown sugar
  
• 2 cups double cream (35% fat)
  
• 3 eggs
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract or maple syrup
  
• 1/2 teaspoon salt
• One brioche loaf or brioche bread for torrijas

For the crispy topping

• 2 tablespoons unsalted butter
• 1/4 cup plain all-purpose flour
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• A pinch of salt

For the glaze

• 1/4 cup icing sugar
• 1 tablespoon double cream (35% fat)
• 1 teaspoon vanilla extract or maple syrup

Le Creuset rectangular cast iron baking dish

Preparation

Preparing the pudding:

1. Preheat the oven to 175 °C.
2. Now it’s time to prepare the pudding, so start by melting the butter over low to medium heat in a saucepan or small pot.
3. Add the sugar and half of the cream (1 cup). Stir to combine well and cook until the sugar has fully dissolved (about 3–4 minutes). Remove from the heat and let it cool.
4. Once cooled, pour the mixture into a large bowl and add the remaining cream (1 cup), eggs, cinnamon, vanilla and the half teaspoon of salt. Using a hand whisk or electric mixer, beat until the mixture is smooth and all ingredients are fully incorporated.
   
5. Grease the Le Creuset rectangular cast iron baking dish with butter.
6. Cut the brioche into slices about 1.5 cm thick, then cut each slice in half diagonally.
   
7. Dip each slice into the custard you prepared and place it into the dish with the tip facing upwards.
   
8. Repeat with the remaining slices, placing them alternately as shown in the video, so that all the tips aren’t on the same side—it will look more attractive that way.
   

Preparing the crispy topping:

1. Melt the two tablespoons of butter over low heat (you can use the same pan).
   
2. Remove from the heat and add the flour, brown sugar, cinnamon and salt. Stir well until fully combined.
3. Crumble the mixture over the bread slices like a streusel topping.
   
4. Place the dish in the oven and bake at 175 °C for 45 to 55 minutes, until it has puffed up and turned golden brown.
5. Remove the pudding from the oven and allow it to cool on a wire rack without removing it from the dish.
   

Preparing the glaze:

1. In a small bowl, combine the icing sugar with the cream and vanilla extract (or maple syrup).
2. Whisk the ingredients together with a hand whisk until smooth and well combined.
3. Drizzle the glaze over the warm pudding and take it to the table in the same dish—it looks stunning served that way.