French Toast Bread Pudding

By Executive Chef Paul Tebbets of Benjamin's Western Avenue Burger Bar
By / Photography By Michael Fornataro | November 06, 2015


  1. In a large bowl, whisk eggs, half and half, milk, sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and ¼ teaspoon salt. Set aside.
  2. Heavily coat all sides of a baking pan with butter. Dip each slice of raisin bread into the mixture. Lay the coated slices in the buttered baking pan, overlapping to prevent gaps. Chef’s note: “Be mindful of bread placement to fill the pan fully, leaving just enough space at the top for the praline topping.” Pour the remaining mixture on top.
  3. To make the praline topping, melt ¾ pound butter in the microwave. Stir in brown sugar, chopped pecans, corn syrup, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and ¼ teaspoon salt. Pour the mixture evenly over the bread pudding.
  4. Place baking pan on a baking sheet (to catch any drippings from the pan), and bake at 350ºF for 36 minutes. Chef’s note: Check on the dish every 12 minutes.
  5. Serve with a drizzle of honey and cream on top.

Benjamin’s Western Avenue Burger Bar, 900 Western Ave., North Side. 412.224.2163.


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  • 16 eggs
  • 4 cups half and half
  • 2 cups milk
  • 4 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon, divided 
  • 2 teaspoons ground nutmeg, divided 
  • ½ teaspoon salt, divided 
  • ¾ pound cold butter, plus more to coat baking pan
  • 1½ loaves of raisin bread, sliced (Tebbets recommends BreadWorks’ raisin bread!)
  • 1½ cups brown sugar
  • 2 cups chopped pecans
  • 3 tablespoons corn syrup
  • Honey 
  • Cream 
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