Monday, November 23, 2009

Hello, Thanksgiving!


This week is Thanksgiving. Which means this week is ENTIRELY about food. My blog will more than likely reflect this, so be ready.

I've been saving this recipe for you guys until it was closer to the holidays because it feeds a TON of people and it's perfect for breakfast or brunch when you have a bunch of people in your house.

I made it a couple of weeks ago and it was delicious, so the plan is to make it Thanksgiving morning, so no one (ahem any of the boys in my family) start whining at noon, "Whennnnn is it going to be ready? Four more hours!? How long can a turkey seriously take!?" There is a long baking time, but that means plenty of time for you to do all that fun stuff like peel potatoes. Enjoy it!

French Toast Bread Pudding courtesy of the Barefoot Contessa.

Here's what you'll need:
1 challah bread, sliced 3/4 inch thick (you can also use any kind of bakery egg bread or any good white bread you can find)
8 extra-large eggs
5 cups half and half
3 Tbsp Honey
1 Tablespoon freshly grated orange zest
1 tsp. vanilla extract
1/4 tsp kosher salt
Confectioners' sugar and maple syrup for serving

Here's how you make it:

1. Preheat oven to 350 degrees.

2. Place the bread in two layers in a 9x13x2(ish) baking dish and set aside.
3. In a large mixing bowl, whisk together the eggs, milk or half-and-half, honey, orange zest, vanilla and salt. Pour the mixture over the bread and press the bread down to soak completely.

4. Place the baking dish in a larger roasting pan. Add very hot tap water to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and back for another 40-45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

5. Sprinkle with confectioners and serve with maple syrup or honey.


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