French Toast Bread Pudding
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
In this recipe, Ina Garten combines two popular breakfast favorites: bread pudding and French toast. It's a great way to use up stale challah. Unlike traditional bread pudding, the challah isn't crumbled into pieces, but rather cut into even slices, like French toast. Fill it with a fragrant creamy egg custard with vanilla, orange zest, and honey, and bake until the custard sets and the bread is soaked and fluffy. Dust with powdered sugar, and serve not only for breakfast but also for dessert, drizzled with maple syrup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 challah, sliced 2cm thick
- 8 large eggs
- 5 cups low-fat cream (10%) or milk
- 3 tablespoons of honey
- 1 tbsp. l. grated orange zest
- 1 tsp vanilla extract
- 1/4 teaspoon coarse salt
- Powdered sugar and maple syrup, for serving
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Recipes with similar ingredients: challah, eggs, cream, Orange zest, maple syrup
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Spread the bread in two layers in a 22x32x5 cm baking pan, cutting it to fit the pan. Set aside.
- In a large bowl, whisk the eggs with the cream, honey, orange zest, vanilla extract, and salt. Pour the mixture over the bread and press down to coat. Let it sit for 10 minutes.
- Place the baking dish in a large roasting pan and fill the pan with 1 inch of hot tap water. Cover the pan tightly with foil, making sure it doesn't touch the bread pudding. Make two slits in the foil to allow steam to escape.
- Bake for 45 minutes, then remove the foil and bake for another 40-45 minutes, until the bread pudding is puffed and the custard is set. Remove from the oven and let cool slightly.
- Sift the powdered sugar through a sieve over the bread pudding and serve hot with maple syrup.
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