French Toast Bread Pudding

This was an awesome brunch last Sunday.  This one comes from Ina Garten’s “How Easy is That?” cookbook, and it was excellent.  I would highly recommend this one if you’re making brunch for a crowd and you want something low maintenance.  It cooks in the oven for quite awhile, but putting it together is very quick and easy.

1 challah loaf, sliced 3/4 inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tbs honey
1 tbs orange zest
1 tsp vanilla extract
1/4 tsp kosher salt
Confectioner’s sugar and pure maple syrup for serving

Preheat the oven to 350 F.
Arrange the bread slices in two layers in a 9×13 inch baking dish. Set aside.
In a large bowl, whisk together the eggs, milk, honey, orange zest, vanilla and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot water to the roasting pan to come up an inch up the side of the baking dish. Cover the whole thing with aluminum foil, tenting it so the foil doesn’t touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, then remove the aluminum foil, and bake for another 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. With a small sieve, dust lightly with confectioners’ sugar. Serve the hot squares with maple syrup on the side. Enjoy!!


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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