Sunday, April 8, 2012

Take A Bite Of: Breakfast Bread Pudding

If you are celebrating today, Happy Easter. We have four egg hunts down, and giant baskets/boxes of treats and love from MiniMac's Grandma and Grammy to enjoy. Gorgeous weather to boot! Of course, we continue the message to our child Easter is not about the eggs and bunnies. We are blessed and lucky in so many ways and today is another day to remember this.

We have very little on the schedule today except the gym, The Masters and family over later. So as we sip coffee and tea this am and tuck in for a peaceful morning, I am making something decadent. Breakfast Bread Pudding? Oui!

This recipe is from Barefoot Contessa who can make any meal into something special. Have a gorgeous Sunday. From my kitchen to yours, enjoy every bite.

Breakfast Bread Pudding


  • 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)
  • 1/2 teaspoon kosher salt
  • Brioche loaf
  • 1/2 cup golden raisins (optional. I exclude.)
  • Maple syrup to serve


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. If including raisins, spread 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.

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