Behind the Recipes
Boisterous Bread Pudding by Divya Gugnani
Makes 8 servings
INGREDIENTS:
5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 Cups half-and-half
1/3 Cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
1 challah loaf
1/2 Cup golden raisins or dried apricots
maple syrup, to serve
PREPARATION:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the wet ingredients. Set aside.
3. Slice the challah loaf into 6 (1-inch) thick pieces. Lay half of the challah slices flat in a 9 x 14 x 2-inch oval baking dish.
4. Spread the raisins on top of the challah slices, and place the remaining slices on top. Make sure that the raisins are between the layers of challah or they will burn while baking.
5. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
6. 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.
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