orange maple french toast recipe

Maple Orange Bread Pudding French Toast

Last Updated on July 6, 2021

Remember that fateful day at the local bakery when the buttery, bready scent of fresh croissants wafting through the air led to an impulse buy of a whole packet of the flaky pastries?

While now you can put those croissants sitting in your bread drawer (or hopefully your freezer if you stored them away) to good use. Try making this amazing bread pudding French toast that is enhanced by a zesty coating of orange maple syrup.

It will make you thank your good (olfactory) senses.

orange maple french toast

Maple Orange Bread Pudding French Toast

4 from 6 votes
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Course: Breakfast, Brunch
Prep Time: 1 day 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 day 1 hour 35 minutes
Servings: 10


  • 10 c stale croissant bread packed cup, large dice
  • 10 ea eggs
  • 1 c milk any type will work
  • ½ c maple syrup
  • 1 Tbsp orange zest
  • 1 pinch salt
  • 1 tsp cinnamon


  • Preheat oven to 325°F. Grease a 9x9 baking dish; set aside.
  • In a large mixing bowl whisk together all ingredients excluding bread cubes.
  • Add bread cubes to custard. Press bread into custard so bread can absorb it. Let the mixture sit for 10 minutes.
  • Pour mixture into prepared baking dish and bake for 1 hour. Test with a knife; stick knife into the center if it comes out clean it is finished. If not, continue to bake in 10 minute increments.
  • Once bread pudding is finished baking let it cool before covering it and placing in refrigerator overnight.
  • Cut along the edges, place a cutting board on top of baking dish and flip over. Cut bread pudding into ½ inch thick slices; cut slices in half.
  • Heat a skillet on medium heat. Melt 1 teaspoon of butter or any fat of your choosing. Sear both sides of bread pudding slice for 3 minutes or until golden brown.
  • Serve with warm orange maple syrup (just add a little orange zest while it's heating up), whipped cream, freash fruit or even as is. Enjoy!
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.