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Brunch Bread Pudding Recipe

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This recipe for Brunch Bread Pudding, by , is from The Heilman Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Heilman



2 Brioche loaves, sliced - inch thick (You can also use King's Hawaiian Bread)
8 extra-large eggs
5 cups half-and-half, heavy cream or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1 vanilla bean pod, seeds removed (You can also buy this as a liquid with the seeds, longer shelf life)
1 teaspoon cinnamon
teaspoon nutmeg
teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

1. Preheat the oven to 350 degrees F.
2. Arrange the bread in two layers in a 9 x 13 x 2-inch baking dish, cutting the
bread to fit the dish. Set aside.
3. In a large bowl, whisk together the eggs, half-and-half, honey, orange zest,
vanilla, vanilla bean, cinnamon, nutmeg and salt.
4. Pour the mixture over the bread and press the bread down. Allow to soak for 10
5. 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.
6. 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.
7. 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.
8. Remove from the oven and cool slightly.
9. Dust lightly with confectioners' sugar and serve hot with maple syrup and fresh
berries on the side.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20-30 minutes prep
Personal Notes:
Personal Notes:
Bread pudding is so easy to make and is always impressive, especially when it is freshly out of the oven and is puffed up like a souffle. Don't despair, as it will fall fairly quickly. Even though this is cited as a brunch recipe, bread pudding can be served as a sweet dessert anytime or can even be made savory with onions, bacon and other great flavors as a heavier dinner side dish. For sweet options, you can throw in chocolate chips, coconut flakes, dried fruits like cherries or craisins or apricots. The sky is the limit. In New Orleans, they top it off with a bourbon whisky sauce, which I have omitted here. Check on-line for vanilla or orange sauces, which are also a nice accompaniment, especially when served warm.




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