Name: French Toast Bread Pudding
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8 servings
Ingredients: 1 loaf challah, sliced ¾-inch thick; 8 extra-large eggs; 5 cups half-and-half or milk; 3 Tbsp honey; 1 Tbsp grated orange zest; 1 tsp pure vanilla extract; ¼ tsp kosher salt; Confectioners' sugar and pure maple syrup, for serving

Prep Time

15 min

Cook Time

1h 30 min

Yields

8 servings

ingredients

loaf challah, sliced ¾-inch thick

extra-large eggs

cups half-and-half or milk

Tbsp honey

Tbsp grated orange zest

tsp pure vanilla extract

tsp kosher salt

Confectioners' sugar and pure maple syrup, for serving

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 350ºF.

Step 2

Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.

Step 3

In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.

Step 4

Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly 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, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

Step 5

With a small sieve, dust lightly with confectioners’ sugar and serve hot in squares with maple syrup on the side.

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French Toast Bread Pudding

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