FRENCH BREAD TOAST RECIPES

Name: French Toast Bread Pudding
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8 servings
Ingredients: 1 challah loaf, sliced 3/4-inch thick; 8 extra-large eggs; 5 cups half-and-half or milk; 3 tablespoons honey; 1 tablespoon grated orange zest; 1 teaspoon pure vanilla extract; 1/4 teaspoon kosher salt; Confectioners' sugar and pure maple syrup, for serving

FRENCH TOAST BREAD PUDDING RECIPE | INA GARTEN - FOOD NET…

French Toast Bread Pudding Recipe | Ina Garten - Food Net… image

Provided by Ina Garten

Categories dessert

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

Steps:

Preheat the oven to 350 degrees.
Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan 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 bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

CHALLAH FRENCH TOAST RECIPE | INA GARTEN | FOOD NETWORK

Challah French Toast Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 27 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 8 large slices

Number Of Ingredients 12

Ingredients

6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)

Steps:

Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

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