This delicious barefoot contessa french toast bread pudding is rich, custardy, and lightly sweet with a hint of orange zest. Perfect for breakfast or brunch, it bakes into a soft and golden treat that pairs beautifully with maple syrup.
Ingredients Needed
- 1 challah loaf, sliced 2cm thick
- 8 large eggs
- 1.2 litres half-and-half (or whole milk)
- 3 tbsp honey
- 1 tbsp grated orange zest
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- Icing sugar, for dusting
- Pure maple syrup, for serving
How To Make French Toast Bread Pudding
- Preheat & Prep: Preheat oven to 175°C (fan 155°C, gas mark 4). Arrange the bread in two layers in a 23 × 33 × 5cm baking dish, trimming as needed.
- Make the Custard: In a large bowl, whisk eggs, half-and-half, honey, orange zest, vanilla, and salt until smooth.
- Soak the Bread: Pour the custard over the bread, pressing it down gently. Let it soak for 10 minutes.
- Set Up a Water Bath: Place the baking dish in a larger roasting tin. Pour very hot tap water into the roasting tin until it reaches 2.5cm up the sides of the dish.
- Bake Covered: Cover the roasting tin tightly with tented foil, making two slashes for steam. Bake for 45 minutes.
- Bake Uncovered: Remove foil and bake for another 40-45 minutes until puffed up and the custard is set.
- Cool & Serve: Let it cool slightly, then dust with icing sugar and serve hot with maple syrup.
Recipe Tips
- Use Day-Old Bread: Slightly stale challah absorbs the custard better, resulting in a richer texture.
- Ensure Even Soaking: Press the bread down into the custard to ensure every piece is well-soaked for uniform flavor.
- Prevent Foil Contact: When covering with foil, tent it to prevent it from touching the pudding, avoiding sticking and uneven cooking.
- Check for Doneness! The pudding is ready when it’s puffed, and a knife inserted into the center comes out clean.
- Serve Warm: For the best experience, serve the pudding warm with a dusting of confectioners’ sugar and a drizzle of maple syrup.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover french toast bread pudding tightly or place it in an airtight container before refrigerating. It can be stored in the fridge for up to 3 days.
- Freeze: Wrap leftover french toast bread pudding tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight before reheating.
- Reheating: To reheat, warmleftover french toast bread pudding individual portions in the microwave for about 1-2 minutes until heated through. Alternatively, reheat in the oven at 325°F for 10-15 minutes to maintain a crispy top.
Nutrition Facts
Serving Size: 1 serving (1/8 of the pudding)
- Calories: 410
- Total Fat: 17g
- Saturated Fat: 8g
- Sodium: 320mg
- Potassium: 180mg
- Total Carbohydrate: 52g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 13g
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Barefoot Contessa French Toast Bread Pudding
Description
This delicious barefoot contessa french toast bread pudding is rich, custardy, and lightly sweet with a hint of orange zest. Perfect for breakfast or brunch, it bakes into a soft and golden treat that pairs beautifully with maple syrup.
Ingredients
Instructions
- Preheat & Prep: Preheat oven to 175°C (fan 155°C, gas mark 4). Arrange the bread in two layers in a 23 × 33 × 5cm baking dish, trimming as needed.
- Make the Custard: In a large bowl, whisk eggs, half-and-half, honey, orange zest, vanilla, and salt until smooth.
- Soak the Bread: Pour the custard over the bread, pressing it down gently. Let it soak for 10 minutes.
- Set Up a Water Bath: Place the baking dish in a larger roasting tin. Pour very hot tap water into the roasting tin until it reaches 2.5cm up the sides of the dish.
- Bake Covered: Cover the roasting tin tightly with tented foil, making two slashes for steam. Bake for 45 minutes.
- Bake Uncovered: Remove foil and bake for another 40-45 minutes until puffed up and the custard is set.
- Cool & Serve: Let it cool slightly, then dust with icing sugar and serve hot with maple syrup.
Notes
- Use Day-Old Bread: Slightly stale challah absorbs the custard better, resulting in a richer texture.
- Ensure Even Soaking: Press the bread down into the custard to ensure every piece is well-soaked for uniform flavor.
- Prevent Foil Contact: When covering with foil, tent it to prevent it from touching the pudding, avoiding sticking and uneven cooking.
- Check for Doneness! The pudding is ready when it’s puffed, and a knife inserted into the center comes out clean.
- Serve Warm: For the best experience, serve the pudding warm with a dusting of confectioners’ sugar and a drizzle of maple syrup.
Barefoot Contessa French Toast Bread Pudding