I don’t know what I was thinking making Fathers Day breakfast. Sunday mornings are chaotic at best. Between getting kids and adults up, fed, dressed in time to make it to worship by 8:30 a.m., breakfast usually consists of something easy like oatmeal or egg in a basket. But I knew I wanted to do something special for the father of my littles. I prepped the custard the night before along with a fruit salad. On the morning of, I made bacon to accompany this breakfast.
Remember Challah French toast? This is very similar but just an easier option when you need something that cooks all at once. Personally, Challah French toast will always be first in my heart but this is quite good. Oh, and you can also attempt to make challah bread from scratch like I’ve done before or just get it from the bakery.: )
Breakfast Bread Pudding
Recipe Adapted From: Ina Garten
- 6 extra large eggs
- 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
- Loaf of Challah bread
- 1/2 cup raisins
- Maple syrup, to serve
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the eggs, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
Slice the Challah bread into 1-inch thick pieces. Shingle the slices in a 9 by 14 by 2-inch oval baking dish. Spread the raisins in between the bread slices. (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.