Barefoot Contessa's Breakfast Bread Pudding

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • 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 6 (1-inch) thick pieces.
  • Lay half brioche slices flat in a 9 by 14 by 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.
  • **Active prep time does not include allowing the egg and bread mixture to soak for 15 minutes before baking.
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