recipes barefoot contessa

Breakfast Bread Pudding (Serves 8)

Copyright 2006, Ina Garten, All Rights Reserved

Photo: Courtesy of Food Network

5 extra-large whole eggs
2 extra-large egg yolks
2-1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
½ teaspoon kosher salt
Brioche loaf
½ cup golden raisins
Maple syrup, to serve

Preheat the oven to 350 degrees.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.

Slice the brioche loaf into six 1-inch thick pieces. Lay half brioche slices flat in a 9 x 14 x 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.

Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.