Bread pudding for breakfast

Votes: 4

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

The secret to Ina Garten's recipe is that she dips the brioche pieces in a sweet honey-vanilla sauce before baking. This allows the buns to absorb all the flavor of the sauce, resulting in a moist pudding.

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.

Ingredients for the recipe:

5 eggs of category SV
2 yolks from category SV eggs
2.5 cups low-fat cream (10-12%)
1/3 cup honey
1.5 tsp natural vanilla extract
2 tsp orange zest (from 2 oranges)
1/2 tsp coarse salt
1/2 cup light raisins
1 a loaf of brioche bread
Maple syrup for filing

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet bun, eggs, cream, honey, vanilla extract, Orange zest, raisin, maple syrup, brioche bun

Cooking the dish according to the recipe:

Preheat oven to 180°C.

In a medium bowl, whisk together eggs, egg yolks, light cream, honey, vanilla extract, orange zest, and salt.
Cut the brioche into 6 thick slices (2.5 cm each). Place half of the slices in the bottom of a 23 x 35 x 5 cm oval baking dish.

Sprinkle the bread with raisins and add the remaining slices. Make sure the raisins are sandwiched between the layers of brioche, otherwise they will burn during baking. Pour the egg mixture over the bread and let it soak for 15 minutes, pressing gently.