Breakfast Bread Pudding

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
15 min
Cook:
55 min

Yield:
8 servings
Level:
Easy

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
  • Brioche loaf
  • 1/2 cup golden raisins
  • Maple syrup, to serve
Directions

Preheat the oven to 350 degrees 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 loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche 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.


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4.5 60
This is super yummy! I cut my bread up into cubes like a traditional bread pudding. I also like to use cranberries instead of raisins item not reviewed by moderator and published
This was a waste of time. Too hard on top and not much flavor. 'Will not make again. item not reviewed by moderator and published
This is a great recipe for having company over for breakfast or brunch. We have made it many times for various holidays. I often leave out raisins (they do burn if not firmly placed inside the bread. I would rank it in the top 10 of all Ina's recipes, right up there with her shortbread cookies from The Barefoot Contessa Parties! book; a simple yet exquisite and versatile cookie... item not reviewed by moderator and published
Easy to make and I added an ingredient of my own. I put in chopped pecans. My husband and I absolutely loved this recipe item not reviewed by moderator and published
I made this for my husband because he loves French toast but I dislike standing in front of the stove; he loved it! item not reviewed by moderator and published
I made this for our Christmas morning breakfast and it was fabulous! My boys loved it!! The only changes I made were cutting the bread in cubes instead of slices, and I had to use maple syrup instead of honey because I was out of honey. This will be part of my breakfast every Christmas from now on. item not reviewed by moderator and published
Surprisingly after all these years I had never made this dish, but finally made it for a group of 6 in Palm Desert. Turned out delicious! Followed the recipe exactly (except couldn't find Brioche so substituted Challah. Wonderful! Another A+ recipe from Ina! item not reviewed by moderator and published
I combined Ina's Crossiant Bread Pudding with her Breakfast Bread Pudding and made a few other changes by adding Craisins instead of raisins (didn't have raisins and one chopped apple. I sprinkled the apple with cinnamon sugar and placed it on top of one layer of sliced day-old crossiants, added the remaining crossiants on top of the apples and craisins then poured the custard over the top of the crossiants. It was really very good served with maple syrup. item not reviewed by moderator and published
This was delicious, but I think the rack was too high in the oven so the top got too crisp. I used dried cranberries plumped in OJ which was delicious. Next time I will cut or tear the bread into 1-1 1/2 inch cubes as another reviewer suggested. This is a recipe that you can really make your own through improvisation. This barely served 5 of us (which included 2 teenage boys. I wish the reviewers who made it for a crowd managed the baking, so please comment! item not reviewed by moderator and published
Excellent dish. I took this to a pot luck breakfast and it was a big hit. I used Challah, and cubed it into (approx 1 inch squares. I used craisins because I didn't have raisins, I added a teaspoon of ground cinnamon and the juice of one of the oranges, and I only used 2 cups half and half. I put it all together the night before and let everything marry overnight in the refrigerator. It was moist, delicious and although you could pick out the flavor of the orange, the consensus was that it was delightful, not overpowering. A real crowd pleaser! item not reviewed by moderator and published
Unbelievable! I used Italian panettone, soaked cranberries in warmed orange juice and honey and distribute those in between the layers of panettone. The soaking of the bread is critical. I added toasted almonds on top. Hats off to Ina G. my favorite chef item not reviewed by moderator and published
This recipe was a hit! My husband loved it! I dressed it up a little with some cinnamon and brown sugar on top of each slice of bread. It's a very rich recipe but I will definitely be making this again! item not reviewed by moderator and published
Delicious! My husband loved it. Loved the orange zest... thats what makes it different. I used TJ's cinnamon raisin bread and left out the raisins in recipe and it was perfect... a favorite to bring to ladies potlucks. Thanks Ina!!! item not reviewed by moderator and published
this was OK, but kind of dry and I thought the orange was a bit overpowering item not reviewed by moderator and published
super yum item not reviewed by moderator and published
This was really good. I couldn't find brioche at my local market (HEB so I used their cranberry walnut loaf instead. My family isn't a huge fan of raisins so I omitted those. Left everything else the same, and it is fabulous every time. You can't ask for an easier breakfast! Just put it in the oven and forget about it. Perfect! item not reviewed by moderator and published
Fabulous recipe, as everything I have ever made from Ina. I used challah and after reading the reviews, I decided to cube the bread (as opposed to cutting slices) to make sure all the bread would soak up moisture. It came out moist and delicious! I do not care for raisins, so I used cranberries. Everyone loved it! item not reviewed by moderator and published
turned out a bit dry and so plain. dumped it in the trash, tasteless item not reviewed by moderator and published
I make this bread pudding all the time. We love it for breafast and light dinner. I don't put orange zest, I think it overpowers everything else,and put milk instead of cream. Use Challah loaf instead of briosh and you have a healthier version that is just as deliscious. We eat a lot of it, so need to make it healthier....: item not reviewed by moderator and published
I put this together on a Saturday night, and it made for an easy, delicious and special Sunday morning breakfast. It does take a long time to cook, so it seems practical to put it together the night before. I used whole wheat bread, torn into 1"x1" pieces. Loved it. item not reviewed by moderator and published
the best dish for entertaining without having to stand in front of the stove flipping french toast or pancake while the guests are waiting. And 2 Tbps (or less) of orange zest is good. Use a good quality egg bread such as the Challah, and try the Challah from Costco which is more eggy (not all Challah bread is created equal). Use good Maple syrup. My only complain is that the baked on bread is a ibt hard to clean afterwards. I thought there's enough fat in the 1/2 and 1/2 to prevent from sticking. I will butter the dish first next time. item not reviewed by moderator and published
Very moist and flavorful with custard-like texture and taste. I added paper-thin apple slices between the layers along with the raisins. item not reviewed by moderator and published
This was pretty good, and the only real breakfast pudding I could find, but it could have used a little more flavor. We also added some sliced apples and cinnamon, which helped, but I think it just needs a little more seasoning. item not reviewed by moderator and published
This is a great dish for a large crowd. I made this for Christmas morning and wasn't stuck in the kitchen. Make it ahead and pop it in the frig. Bake it off when you're ready and it's really good! Kind of french toast meets scrambled eggs. My family loves it! item not reviewed by moderator and published
This recipe was so easy and delicious. I used challah bread and it was perfect. The only recommendation I would make is to plump the raisins a bit before adding them. To plump your raisins, cover them with hot water and let them sit for about five minutes. Then drain off the water and continue with the recipe. Also, I used 1 cup half and half and 1 1/2 cups whole milk and the custard still set up perfectly. Thanks Ina for this new family favorite! item not reviewed by moderator and published
I made this for my husband for breakfast for a special occasion. It came out great and it was really easy. I couldn't find brioche, so I substituted challah. I also ended up using jumbo eggs and regular raisins instead of extra large eggs and golden raisins as the recipe recommends, and it still turned out fine. The orange zest adds a wonderful extra kick. When the bread started getting golden in the oven, I thought the whole thing was going to be dry, but it was tender and delicious on the inside and the raisins plumped up nicely. This is definitely something I'd make again for company or for a special occasion. I also made the other side dishes from this episode--the tomatoes, pomegranate soda, and maple roasted bacon--and all three were delicious and complemented the main course nicely. item not reviewed by moderator and published
When I first saw the show I thought it looked bland so I used left over cake instead and altered a few things. I used 1 cup half and half, 1 cup milk, and 1/2 cup yogurt instead and used half honey, half maple syrup instead of the 1/3 cup it called for. I also sprinkled vanilla sugar and cinnamon on top, and it smelled extra delicous. The only thing I would do next time is use more milk, it came out like bread and not so much pudding but that could be because I used cake instead of bread and milk instead of cream (which Im told "firms" up more than cream does). Regardless, it was very tasty, smelled great, and was a hit at work the next day. Also, if you are using a european fan oven like me, it cooked in half the time so watch it! item not reviewed by moderator and published
I made this for a ladies brunch and it was a hit! Everyone kept going back for seconds. I added a handful extra raisins and it was yummo!! Very pretty too. I used french bread instead of what Ina said and it was fabulous. I will make this again. You made my brunch a hit. Thank you Ina!! item not reviewed by moderator and published
What a great dish to serve when you have a house full of people over for breakfast! I will definitely make this again! item not reviewed by moderator and published
I made this Bread Pudding right after Dinner,the night before Breakfast. I really did not understand the directions for putting the bread in the pan. So I covered the pan with bread, put the raisins on the bread, put the leftover bread on the raisins, and then poured the mixture on top. I hope I did it right. I skipped the 2 extra-large egg yolks, used only 2 cups of half-and-half and used the other 1/2 cup for skim milk. I used 1 orange instead of 2 and used a little more vanilla and raisins than called for. This wasn't that good the night I made it. The bread was very toasty and crunchy and the bread was not that moist with the mixture. When we ate it for breakfast the next day it tasted much better. The bread was soaked up with the mixture so much it had a flan texture. It was like 2 pieces of flan with raisins in between. item not reviewed by moderator and published
This recipe not bad but I made some changes the next time around. Instead of vanilla, I used Grand Marnier. I've used Italian Bread, French bread, Challah and "breakfast bread" from our local grocery store bakery(Publix). Using the Breakfast bread was great because it has fruits and nuts already baked into the bread. Last but not least, I've also made a fresh strawberry syrup with a splash of Grand Marnier to pour over the pudding...kind of like a french toast! Yum-yum! item not reviewed by moderator and published
I have made this for my family at least 3 times. It's becomming our traditional Christamas breakfast. Buy the best orange you can find and be as generous as you want with the orange zest - it's what makes this so good. My family does not like raisens so I just skip thm. This is aslo a great recipe for entertaining because all the prep work is done before hand and you have time to enjoy your company while it's in the oven. It comes out of the oven huge and puffy and then deflates, but that's normal. I cook it fo a few minutes less than reccommended and then let it sit for a few minutes. It's always cooked yet moist. Enjoy! item not reviewed by moderator and published
I've been preparing for an early Thanksgiving tomorrow and was too exhausted to put my full effort into a proper anniversary dinner so I was hoping this would be good as well as easy. It was beyond my dreams, absolutely Delicious. The flavor changed with each bite and I wish I had room for more. I used a 1/2 teaspoon vanilla because I'm not too crazy about a strong vanilla flavor. I only had the zest of one orange so I added lemon zest to make up the difference. The 3/4 loaf of bread was Chicago Italian bread bought from the local Publix. I am so pleased and so grateful for Ina Garten's recipes. item not reviewed by moderator and published
This is a wonderful easy recipe. I used Chocolate Chips in place of raisins. DELICIOUS. And, for the person confused about the Orange Zest, 2 Teaspoons is approximately 2 Oranges Zested. item not reviewed by moderator and published
We just made this recipe after viewing the show! It was delicious! The pudding has all of the taste of French Toast...and the orange zest gives it a little "tang", as my seven-year-old aspiring chef said. It would be perfect to serve for Breakfast-in-Bed as a treat for Mother's Day, birthdays, etc. I also envision it at a Tea gathering. Thank you for such an easy and special recipe! item not reviewed by moderator and published
This was great! I used more bread then she said to, as I have a large family. We added some caramel mixture from Pampered Chef to it, omited the raisins, and it came out yummy! I just love Ina's recipes. item not reviewed by moderator and published
IN THE RECIPE YOU STATE 2 TEASPOONS OF ORANGE ZEST AND THEN YOU SAY 2 ORANGES SO WHICH IS IT? I DID NOT THINK IT HAD ANY FLAVOR OTHER THAN THE EGGS AND MILK ON BREAD. I WILL TRY IT AGAIN AND ADJUST THE ORANGE ZEST. item not reviewed by moderator and published
I love all the recipes on this show they all went together very well. It makes the best brunch, and everyone raves about the bread pudding, and they love the orange accent. item not reviewed by moderator and published
I made similar to this one using croissant instead and it's from your show but can't find it to put a review. EVERYBODY loves it. I have not found any recipe from Barefoot C that are not simple and good. item not reviewed by moderator and published
There was no doubt that this recipe of Ina's wouldn't be delicious and impressive. My family loved it!!! item not reviewed by moderator and published
I have made this recipe several times for both casual & special occassion brunches. I don't ever recall any left overs. This is a definite "keeper". item not reviewed by moderator and published
I pick my time for figure friendly recipes, but it was not to be today. This was an excellent recipe which allowed me to stay out of the kitchen while it was baking. My family very much enjoyed the change. We liked the syrup but next time I will shake it up a bit, as Ina would say, and try the pudding without the raisins and serve with raspberry or strawberry sauce. item not reviewed by moderator and published
This came out a little mushy but the big thing is that is was super sweet. i think it didn't need maple syrup but regardless, it was a hit with my large family for a father's day brunch. yum! item not reviewed by moderator and published
i made this as well as the accompanying recipes from the show and it was a huge success a little something for everyone! It was all so easy to prepare as well. However if you dont live in a big city then make sure you track down your brioche loaf ahead of time! item not reviewed by moderator and published
When serving more than 3 or 4 for breakfast, this is the ideal dish. During the summer, my husband is a great help by doing the maple bacon on the grill using a griddle pan with the grill lid closed. I substituted dried cranberries for the golden raisins. This adds a nice bit of color. The flavors are perfect, I always get rave reviews with this recipe. I love Ina's recipes, practical for preparation and attractive presentation. item not reviewed by moderator and published
I MADE THIS DISH WITH REGULAR MILK SINCE THE HEAVY CREAM IS TO RICH FOR US. IN ADDITION, I SPRINKED SOME CINAMON POWDER OVER IT AND USED STRABERRYS. IT CAME OUT REALLY GOOD. THANK YOU AL item not reviewed by moderator and published
I made this for houseguests this past weekend and was somewhat disappointed. We all loved the flavors (I added a bit of cinnamon and nutmeg as others suggested), but there was not enough custard for the amount of bread I used...which was six thick slices. I would have to work on this recipe before attempting it again. Maybe cubing up the bread would help, and I would definately add more of the custard. item not reviewed by moderator and published
The bread puffed up nicely, but it was a little bland for me. I sprinkled sugar and cinnamon on top before baking but it still was missing something. I plan on trying this again with some variations next time. item not reviewed by moderator and published
I didn't think this was anything spectacular, but it wasn't bad either. I didn't see the show - I just found the recipe, so I didn't know what to expect. I figured it wouldn't be the sweet, gooey bread pudding I have eaten for dessert in the past, and I was right in that regard. I didn't even bother trying to look for a brioche loaf, so I made my own using an Emril recipe. Like I said, I didn't see the episode, so I didn't know she used challah on the show. I didn't eat it with maple syrup, like it suggested. I may try that or mixing it with vanilla pudding. I also forgot to try adding cinnamon. I agree that maybe the orange was a little too much. item not reviewed by moderator and published
Made this for Easter breakfast and EVERYONE thought this was fabulous. Easy, fast, made it the night before. Couldn't have been better. The only problem I had was finding the right bread. But it was worth it. Wouldn't change a thing. item not reviewed by moderator and published
I won't make this again. It was a little dry on top, and the orange flavor was overwhelming. I prefer regular french toast. item not reviewed by moderator and published
excellent easy recipe another Ina specialty!!!!!!!!!!!! item not reviewed by moderator and published
I made this for Easter brunch with the maple bacon. I took the 2 oranges (that I used for the zest) and cut them into segments and served that also. Ina used challah bread on the TV show when she made it but I noticed the recipe here on the website calls for brioche. I used challah but I don't think it would matter. I did add a little cinnamon to the bread pudding (I figured it wouldn't hurt) and it was perfect. I also used regular raisins instead of golden as that was all I had. This is a delicious and easy brunch recipe to serve to guests or family. I had to use rice milk because my son is allergic to cow's milk therefore I couldn't use half and half. I was surprised how it puffed up, I had never made bread pudding before and it tasted sooo good. You couldn't tell there was rice milk in the bread pudding. Rice milk is very bland so it is easy to cook with for those who are milk allergic. It's easy to throw together, put in the oven and still spend time with your guests. I highly recommend this recipe! Ina is brilliant! All her recipes are easy, delicious and elegant! Thank you Ina! item not reviewed by moderator and published
i think i made it wrong item not reviewed by moderator and published
We just finished eating our breakfast bread pudding and I can't begin to describe how great it was! I was a bit worried, I couldn't find any challa at our grocery store. I scoured the place looking for anything that might be a suitable substitute. The closest thing I could find was "King's" sweet hawian bread. I also didn't get any oranges, they looked so sad... Anyways, other than the bread and the lack of orange zest I think it worked amazingly! I actually prepared it yesterday evening while I was finishing up my dinner prep. I was so simple. I just sliced all of the bread and mixed the custard and then poured it over. I did add some cinnamon and nutmeg to compensate for the lack of orange flavor. I put it in the fridge and forgot about it. I woke up and took the bread pudding out of the fridge and let it sit for about half an hour before I set the oven to preheat. Once the oven was ready I gave it one last smooshing and put it in to bake. By the time I got out of the shower and got the family up the house was filled with this beautiful aroma. The husband cooked the bacon and made some coffee, and that was it! The kids enjoyed it, and they are picky 1-5 year olds. I poured over a minimal amount of maple syrup and it was just out of this world! It wasn't too sweet or too bland, it was perfect! item not reviewed by moderator and published
This is a great Sunday "brunch" recipie, which also leaves a little room for variations...Try it with apple slices.... item not reviewed by moderator and published
This was okay, but I probably wouldn't make it again. I added vanilla * cinnamon to it - but it was still a little on the bland side. Also, the slices of bread on the top get dry and crisp. I drizzled maple syrup over it to add more flavor and moisten the top. item not reviewed by moderator and published
This bread pudding is so good, I would not change a thing. Thanks Ina. item not reviewed by moderator and published
I made this for my roommates because I had a loaf of challah bread I needed to use. They loved it. I thought it needed a bit of sweetness so I added some powdered sugar. Also, we used raspberry/maple syrup which added some dimension. item not reviewed by moderator and published
What a nice change for breakfast! Yummy, orangey, and fresh. This was very easy to make and a great hit! Made even better with real maple syrup. item not reviewed by moderator and published
Try Paula Deen's French Toast Casserole if you haven't yet....it's awesome!! item not reviewed by moderator and published

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