This is a rather decadent take on the traditional lets-not-waste-the-old-dried-out-bread bread pudding. It combines half & half and eggs with an already rich-with-eggs bread, such as Challah or Brioche. It truly is a holiday dish. It can be served any number of ways: with whipped cream; in the old fashioned style- with a pitcher of cream for pouring; with a whiskey-infused Sabayon; or even as is, although that doesn’t strike me as all that festive. I have heard some people like their bread pudding with chocolate sauce on it, although I have yet to try that one.
A 1 pound (approximately) loaf of Challah, Brioche or Panettone
2 cups half and half
2 cups milk
3 eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
The grated rind of 1 orange
Butter, for greasing the pan
Cut the bread into one inch thick slices and toast lightly, either under a broiler or in a toaster, being careful to watch, as rich breads brown quickly. Tear the bread into pieces of about one and half inches and place in a large bowl. Pour the cream and milk over the bread and toss it to coat it well. Let it stand a half hour, tossing it twice.
Butter a 9 x 13 inch casserole and set aside. Heat oven to 325 degrees. Beat the eggs with the sugar, vanilla, salt, and orange zest and combine with the bread. Transfer to the baking dish and bake about one hour, the pudding will be puffed and golden brown. Cool to warm or room temperature before serving.
Serves 12
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