Bread pudding was not in my mother’s repertoire of recipes, so I never had it until after I was married. Even when we went out for dinner, we would only go to one of three restaurants, and there was no bread pudding on the menu at any of them. I grew up in a home that was centered on routine. Sunday we ate steak, Friday fried chicken, Thursday veal, and so on. Dessert was not a constant, although there were the occasional ice cream treats or fruit if you asked politely. Instead, dessert was served on holidays or at family gatherings. 

When I was in college, my friends and I never went out to dinner (who could afford to?). During the few times that we did treat ourselves, bread pudding was not on the menu! I am not exaggerating when I tell you, I honestly hadn’t even heard of bread pudding.

It wasn’t until dinner at our friend’s home that bread pudding had entered my life. Once I took my first taste, I instantly knew what I’d been missing. I went crazy for the dessert, and because I knew nothing about preparing one, I thought my friend was the greatest dessert maker in the world (little did I know how easy it was to prepare). I cherished every bite that I took.

Now, if you couldn’t tell, I am obsessed with bread pudding. We are lucky to have a restaurant near us whose chef was a contestant on the show Top Chef. She too, is a huge fan of bread pudding and a new one is featured there every night. When I asked her husband about her passion for bread pudding, he said it was born out of a way to use up their leftover bread. Genius! Her bread puddings are so elaborate and delectable. I have to try it every time I go.

This is an easy one to make, so it is perfect if this is your first try. Ina called for brioche bread, but I only had challah bread and I am sure it tastes just as delicious. Challah is always a good choice to make bread pudding with because of its thickness. Personally, I think challah was the perfect home for the delectable sauce in this dessert. The rich vanilla flavor makes this bread pudding irresistible. The honey and raisins give it an unavoidable sweetness, which is further complemented by the citrus in the orange zest. I did not think it needed the maple syrup that is recommended, though it would make it more breakfast-y indeed. 

This recipe is courtesy of Ina Garten, and will serve 8-10 people who will develop their own obsession with this unique dessert (or breakfast!).

Ingredients for Breakfast Bread Pudding:

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half and half
1/3 cup honey
1 1/2 teaspoon pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf (I used Challah)
1/2 cup golden raisins
Maple syrup, to serve

Preheat the oven to 350°F.

In a medium bowl, whisk together the whole eggs, egg yolks, half and half, honey, vanilla, orange zest and salt.

Set aside.

Slice the brioche (or any bread you choose to use) into 6 1-inch thick peices.

Lay half the bread slices flat in a 9 by 14 by 2-inch oval baking dish.

Make sure that the raisins are between the layers of bread or they will burn while baking.

Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.

Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set.

Remove from the oven and cool slightly before serving.

It’s that simple!

Macy, my beautiful old lady.