Brunch Bread Pudding
A recipe from Create Cooking Challenge 2017 winner Buki Elegbede.
Recipe Ingredients
- - 2 Brioche loaves, sliced ¾ - inch thick
- - 8 extra-large eggs
- - 5 cups half-and-half, heavy cream or milk
- - 3 tablespoons honey
- - 1 tablespoon grated orange zest
- - 1 teaspoon pure vanilla extract
- - 1 vanilla bean pod, seeds removed
- - 1 teaspoon cinnamon
- - ½ teaspoon nutmeg
- - ¼ teaspoon kosher salt
- - Confectioners' sugar and pure maple syrup, for serving
Recipe Instructions
- Preheat the oven to 350 degrees F.
- Arrange the bread in two layers in a 9 x 13 x 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, vanilla bean, cinnamon, nutmeg and salt.
- Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish.
- Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape.
- Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set.
- Remove from the oven and cool slightly.
- Dust lightly with confectioners' sugar and serve hot with maple syrup and fresh berries on the side.