Breakfast Bread Pudding

Adapted from Ina Garten

I have every one of Ina’s best-selling books and as far as I can tell, this recipe only exists online courtesy of the Food Network. I’ve made this special dish over and over again. It’s appeared on my table Christmas morning for the last few years and it works well for a casual brunch with friends on a wintry day, too. I’ve made some modest changes here, including more whole eggs (she calls for a few gratuitous yolks, which I’ve omitted), a bit less orange zest and the addition of cinnamon. Though Ina wrote this recipe for 8, it really only serves about 5-6 people as a standalone dish considering how much my children love it. My 3-year-old typically has seconds and thirds! If you’d like to feed a larger crowd, serve it with mimosas, crispy bacon and a big fruit salad. You will be asked for the recipe. Trust me on this one.

  • 1/2 cup orange juice
  • 1/2 cup golden raisins
  • 8 large eggs
  • 2 cups half-and-half
  • 1/2 cup 2% milk
  • 1/3 cup honey
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon orange zest (1 orange)
  • 1/2 teaspoon kosher salt
  • 12 oz. brioche loaf
  • Confectioners’ sugar, for dusting
  • Pure maple syrup, for serving
  • Preheat the oven to 350 degrees F.
  • Warm the orange juice, then place the raisins in the warm juice while you prepare the rest of the ingredients. This will allow the raisins to plump up a bit.
  • In a large bowl, whisk together the eggs, half-and-half, milk, honey, vanilla, ground cinnamon, orange zest and salt. Slice the brioche loaf into 1/2 inch-thick slices. Arrange half the bread in the bottom of an oval baking dish so that the bottom is fully covered. You may need to cut or tear pieces to arrange them for a tight fit. Drain the raisins from the liquid, discarding the juice. Arrange the raisins evenly over the layer of bread, then top with the remaining brioche slices. Make sure the raisins are fully covered so they do not burn during baking.
  • Press the bread down a bit with your hands. Carefully pour the egg mixture over the top of the bread. Use your fingers to push down again gently to make sure the bread fully absorbs the liquid. Allow the dish to sit for about 15 minutes so the bread becomes fully saturated.
  • Bake on the middle rack for 1 hour, or until the top is puffed up and custard is set. Serve immediately, dusting with confectioners’ sugar and drizzling with maple syrup, if desired.
  • Quick Tips
  • 1. I’ve used challah for this recipe as well since brioche is not always readily available. For the pudding pictured here, I’d found a brioche at Whole Foods and put it in the freezer until I needed it since I knew the odds of finding it the day before I wanted it were slim.
  • 2. The oval dish I used was roughly 11″ x 7″ x 2.” It perfectly accommodated this recipe, though it looked for a moment like all the liquid might not fit. Once you press the bread down a bit, you can fill the dish with the rest of the liquid.

Preparation time: 15 minutes, plus another 15 minutes soaking time

Cooking time: 1 hour

Number of servings (yield): 6

One response to “Breakfast Bread Pudding”

  1. Robin Alexis Clark says:

    Hi Alicia
    Looking forward to trying this recipe. I really love your posts and wish you continued success!
    Happy Easter…Happy Spring…Happy Everything!
    Love, Peace N Blessings to all the FAM. Robin A.

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