You can use stale bread for this recipe but you'll need to make more batter. The bread pudding is already filled with batter so it will soak up less the second time around.

for cinnamon sugar:

1 cup white sugar

1/3 cup ground cinnamon

for french toast

6-8 slices of bread pudding (mine were about 2"x4"), thawed if frozen and sliced in half the long way

2 eggs

1 1/2 cups whole milk

2 teaspoons vanilla extract

1 tablespoon orange juice

pinch of salt 


Mix sugar and cinnamon well. Place bread pudding slices in a single layer in a large casserole dish or sheet pan with edges. Whisk together eggs, milk, vanilla, orange juice, and salt. Pour egg mixture over the bread. Let the bread soak up the batter for a few minutes. Flip the slices over so they can soak up some more liquid. Heat a non-stick or cast iron skillet on medium heat. Add a large chunk of butter and let it melt and start to brown. Sprinkle the tops of the bread with a little cinnamon sugar and place them sugar-side down on the buttered skillet. Check after a minute or so. When it's nicely browned on one side, sprinkle a little cinnamon sugar on the raw side and then flip over and cook the other side until brown. Don't cook on high heat because the outside will be done before the inside. Plus you don't want to burn the sugar. Serve immediately with butter, maple syrup, and cinnamon sugar. If it's for dessert, add a scoop of vanilla ice cream.