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French Toast Pudding with Winter Fruits

  • 30 m
  • 55 m
EatingWell Test Kitchen
“Crisp French toast tops a fragrant compote of apples, pears and prunes for a great breakfast treat or comforting dessert.”


    • 1 cup nonfat vanilla yogurt
    • 1½ cups apple cider
    • 2 apples, peeled and sliced
    • 1 firm but ripe pear, peeled and sliced
    • 1½ cups pitted prunes, ( ½ pound)
    • 1 cinnamon stick
    • 1 teaspoon freshly grated lemon zest
    • 2 tablespoons lemon juice
    • 10 slices firm white sandwich bread, crusts trimmed
    • 2 large eggs
    • ⅔ cup low-fat milk
    • 1 teaspoon vanilla extract
    • 2 tablespoons sugar
    • ½ teaspoon ground cinnamon


  • 1 Preheat oven to 400°F. Line a sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in yogurt, cover and let drain in the refrigerator for 30 minutes to 1 hour.
  • 2 Combine cider, apples, pear, prunes, cinnamon stick, lemon zest and lemon juice in a saucepan and bring to a simmer, stirring occasionally. Discard cinnamon stick and pour the fruit mixture into an 8-by-11-inch or similar 2-quart baking dish.
  • 3 Cut bread slices in half diagonally. Whisk eggs, milk and vanilla in a mixing bowl. Soak the bread in the egg mixture and arrange in overlapping rows on top of the fruit.
  • 4 Combine sugar and cinnamon and sprinkle over the bread. Bake until the top is crisp and golden, 20 to 25 minutes. Let cool slightly before serving with drained vanilla yogurt.
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