Hummingbird Recipe

The Hands Down Best Ever Challah French Toast.
Easter Brunch!  Ina Garten’s French Toast Bread Pudding.

I made this a couple of years ago for Mother’s Day Brunch.  It was the “headliner.” No matter who or how many, this is sure to be special. I served it with thick sliced bacon, and pure maple syrup. All were in agreement that it was one of the best and most decadently delicious brunch foods EVER!  Thank you Ina Garten, for this fail proof recipe.  There was absolutely nothing I would do to change or improve it.

1 challah, sliced into ¾ inch slices

8 extra-large eggs

5 cups half and half or milk;  I used half cream, half milk

3 tbs. honey

1 tbs. orange zest, grated

1 tsp. vanilla extract

¼ tsp. kosher salt

Confectioners’ sugar and pure maple syrup

Preheat oven to 350 degrees.

Arrange bread in 2 layers in a 9 x 13 x 2 inch baking dish.

In a large bowl, whisk eggs, cream/milk, honey, orange zest, vanilla and salt.  Pour over bread and press the bread down.  Allow to soak for 10 minutes. Place the baking dish in a larger roasting pan and add hot tap water to roasting pan to one inch up the side of the baking dish.

Cover the roasting pan tightly with aluminum foil, but tent it sufficiently so that the foil doesn’t touch the top of the bread pudding.  Make 2 slashes in the foil to allow steam to escape.

Bake for 45 minutes, remove foil, and bake for another 40-45 minutes.  The bread pudding will puff up and the custard will set.  Remove from the oven and allow to cool slightly.

Dust with confectioners’ sugar (I did not add the confectioners’ sugar).  Cut into squares to serve with maple syrup on the side.

If you possibly have any leftovers, it is delicious reheated.

Serves 8, and Mimosas or Bellinis are highly recommended.

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