Recipe

Barefoot Contessa's Breakfast Bread Pudding Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350 degrees F.
Step #2 In a medium bowl, half-and-half, egg yolks, whisk together the whole eggs, honey, vanilla, orange zest, & salt.
Step #3 Set aside.
Step #4 Slice the brioche loaf into 6 (1-inch) thick pieces.
Step #5 Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish.
Step #6 Spread the raisins on top of the brioche slices, & place the remaining slices on top.
Step #7 Make sure that the raisins are between the layers of brioche or they will burn while baking.
Step #8 Pour the egg mixture over the bread & allow to soak for 15 mins, pressing down carefully.
Step #9 Bake for 55 to 60 mins or until the pudding puffs up & the custard is set.
Step #10 Remove from the oven & cool slightly before serving.
Step #11 **Active prep time does not include allowing the egg & bread mixture to soak for 15 mins before baking.
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