This is the first recipe Barefoot Bloggers has done for Ina's newest cookbook, How Easy is That? I enjoyed this recipe, though I thought it was a bit too lengthy for an average morning meal. Definitely not on a weekday, and probably for a rare weekend. I like making bigger breakfasts on the weekends, but not ones I necessarily need to wait an hour and a half for. I cut the recipe in half and I did like that I got a chance to try my cinnamon apple syrup from Stonewall Kitchen. I despise maple syrup and so typically leave it out of recipes or avoid recipes where maple is an integral flavor. Now I have a substitute for maple syrup and it was delicious!
French Toast Bread Pudding
serves 4
1/2 large challah loaf, cut into 3/4 inch slices4 large eggs
2 1/2 cups half and half (I used fat free)1 1/2 Tablespoons honey1 1/2 teaspoons grated orange zest
1/2 teaspoon vanilla extract
1/4 teaspoon kosher saltconfectioners' sugar and apple cinnamon syrup, for serving
Directions:
- Preheat the oven to 375 degrees.
- Arrange the sliced bread in a casserole dish.
- In a medium bowl, whisk the eggs, milk, honey, orange zest, vanilla and salt. Carefully pour the mix over the bread in the casserole dish. Press down and allow to soak for at least 10 minutes.
- Place thecasserole dish in a roasting pan and cover with foil. Make slashes in the foil with a sharp knife to allow steam to escape. Pour water in the roasting pan, coming about an inch up the side of the casserole.
- Bake 30 minutes, then remove the foil. Bake an additional 35-40 minutes, until the pudding puffs up and the custard is set. Remove from oven and allow to cool slightly.
- Dust with confectioners' sugar and serve with apple cinnamon syrup.
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