Bread Pudding Recipe

By ARY ZAUQ  , , ,   ,

May 27, 2015


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

Maple syrup, to serve


1Preheat the oven to 350 degrees F.

2In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.

3Slice 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.

4Bake 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.



Please enter your comment!
Please enter your name here