French Toast Bread Pudding
If you want to add more American recipes to your repertoire, French Toast Bread Pudding might be a recipe you should try. One serving contains 364 calories, 13g of protein, and 23g of fat. This lacto ovo vegetarian recipe serves 8 and costs $1.15 per serving. 24 people have made this recipe and would make it again. Head to the store and pick up challah loaf, eggs, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a not so tremendous spoonacular score of 32%. French Toast Bread Pudding, French Toast Bread Pudding, and French Toast Bread Pudding are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 100 minutes
Ingredients:
1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1/4 teaspoon kosher salt
1 tablespoon grated orange zest
Confectioners' sugar and pure maple syrup, for serving
1 teaspoon pure vanilla extract
Equipment:
oven
baking pan
whisk
bowl
aluminum foil
roasting pan
sieve
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees. Arrange the bread in two layers in a 9 by 13 by 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, 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. With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees.
3. Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
4. In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt.
5. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
6. 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.
7. 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.
8. Remove from the oven and cool slightly.
9. With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
Nutrition Information:
covered percent of daily need
