FFWD | Coupetade (french-toast pudding)


I had a rich breakfast today, all thanks to this recipe which is French toast soaked in custard. It is a dessert from central France and it is said that you can achieve best results by using brioche or challad. Since I had neither at the time of baking, just a normal loaf of white bread did the job for me.

The steps are relatively easy:

IMG_3668 IMG_3669

IMG_3676 IMG_3677

1. Make the French toast.
2. Arrange the cut slices of French toast in the baking pan and moist raisins, dried cranberries or cherries under, over and between the slices.
3. Make the custard and pour it over the bread and fruit.
4. Bake it.

Obviously, there are tiny details within these few steps but really, it’s a breeze making this.

If you are interested in French cooking, why not join us in French Fridays with Dorie?

Linking up with

18 thoughts on “FFWD | Coupetade (french-toast pudding)

  1. I wish this would keep until December as I thought it would make a great xmas morning make-ahead breakfast. Maybe it will? 🙂

    • I did slice mine! Perhaps it’s not obvious in the pictures. And I reduce the portion by half since I could not finish such a large portion. 🙂

    • I didn’t follow the amount of fruits listed in the recipe. Just put according to how much I think it’s enough. I thought it’s fine.

  2. I think this is a delicious recipe but, really, only for breakfast or brunch. I liked mine warm and I suspect that’s how you served yours also. I had some leftovers and finished them off as a dessert with creme fraiche. Didn’t love it – wasn’t worth the calories.

  3. I enjoyed this better warm than cold – but both were good.
    It seemed like we all used different types of bread, but it worked out in the end!

  4. Yours looks lovely. This was a fun comfort type (brunch-ee)food, no ? I wish I had flattened mine out but thought somehow I was to layer them a bit…resulting in too much exposed french toast on top. Luckily we like crunchy stuff around here and it played nicely off a the custard part- but I prefer an overall casserole like you nailed. Well done 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s