French Toast Rice Pudding Recipe: Custardy Bites With Cinnamon Warmth

This dish redefines breakfast by blending two classics into something extraordinary. The rice absorbs a rich custard base, creating creamy bites with every spoonful.

Cinnamon adds warmth to each portion, while a hint of vanilla enhances the flavor. It’s comfort food that feels indulgent yet familiar.

Ingredients for French Toast Rice Pudding

These pantry staples and fridge basics create a breakfast worth waking up for.

The rice quality matters here. Jasmine or basmati work beautifully—avoid instant rice as it turns mushy. Whole milk and heavy cream are non-negotiable for that luxurious custard texture. I source my dairy from Organic Valley for consistent results. The brioche should be slightly stale (or toasted) to maintain structure when baked atop the pudding.

No brioche? Challah or French bread make excellent substitutes. Out of heavy cream? Evaporated milk at a 1:1 ratio works in a pinch. The cinnamon can be increased to 2 teaspoons if you love that warm spice. For a boozy twist, add 1 tablespoon of bourbon to the custard base—it bakes off but leaves a lovely depth.

This keeps wonderfully—actually improves overnight as flavors meld. Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave with a splash of milk to restore creaminess. Freezes for 2 months (thaw overnight before reheating).

Step-by-Step Instructions for French Toast Rice Pudding

This method ensures a creamy custard base with perfectly caramelized bread topping.

Step 1: Cook the Rice in Milk and Cream

In a large saucepan, combine the 1 cup Long-Grain White Rice, 3 cups Whole Milk, and 0.5 cup Heavy Cream. Bring to a gentle simmer over medium heat, stirring frequently to prevent scorching.

Once simmering, reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed. The mixture should be thick and creamy, with the rice fully cooked but not mushy.

Step 2: Temper and Incorporate the Eggs

In a separate bowl, whisk together the 3 whole Large Eggs, 0.75 cup Granulated Sugar, 2 tsp Pure Vanilla Extract, 1.5 tsp Ground Cinnamon, and 0.25 tsp Sea Salt until smooth and fully combined.

Slowly pour 1 cup of the hot rice mixture into the egg mixture while whisking constantly. This tempers the eggs and prevents curdling. Then, pour the tempered egg mixture back into the saucepan and stir to combine. Cook for an additional 2-3 minutes until the mixture thickens further.

Step 3: Add Optional Raisins and Prepare for Baking

Stir in the 0.5 cup Raisins (if using) and remove the pan from heat. Let the mixture cool slightly for 10 minutes, then transfer it to a greased baking dish.

Preheat your oven to 375°F. While the oven heats, cube the 4 slices Brioche Bread and toss the cubes with the remaining 2 tbsp Unsalted Butter until evenly coated. This ensures the bread will toast beautifully in the oven.

Step 4: Bake and Caramelize the Topping

Sprinkle the buttered brioche cubes evenly over the rice mixture. Bake for 25-30 minutes until the topping is golden brown and crispy, and the pudding beneath is set with a slight jiggle in the center.

Remove from the oven and let it rest for 5-10 minutes before serving. This allows the pudding to set fully and makes it easier to portion. Serve warm with a drizzle of 0.25 cup Pure Maple Syrup for added richness.

Dietary Considerations for These Flavors

Gluten-Free Option

Swap the brioche bread for gluten-free bread cubes—I recommend Schar or Canyon Bakehouse brands for best texture. Toast the cubes first to prevent sogginess. The rice base is naturally gluten-free, so this simple change makes the entire dish safe for gluten-sensitive guests. 💪

Dairy-Free Adaptation

Replace whole milk with full-fat coconut milk and heavy cream with coconut cream. Use dairy-free butter like Miyoko’s for greasing and topping. The result is just as creamy with a subtle coconut note that pairs well with cinnamon.

Lower Sugar Version

Reduce granulated sugar to ¼ cup and use sugar-free maple syrup for serving. Add 1 tsp monk fruit sweetener to boost sweetness without extra calories. The vanilla and cinnamon still shine through beautifully.

Vegan Modification

Use flax eggs (3 tbsp ground flaxseed + 9 tbsp water) instead of chicken eggs. Replace dairy with plant-based alternatives as in the dairy-free version. The texture will be slightly less custardy but still delicious. ✨

Egg-Free Alternative

For those with egg allergies, substitute with ¼ cup cornstarch mixed with ½ cup cold milk to thicken the custard. Cook the mixture a few minutes longer to achieve the right consistency. The flavor remains rich and creamy.

Nut-Free Note

This recipe is naturally nut-free, but always check your bread and dairy labels for cross-contamination warnings. For extra richness without nuts, stir in 1 tbsp tahini at the end—it adds depth without altering the dish’s character.

Frequently Asked Questions