Yesterday we had some family and friends over for Sunday brunch. The weather was perfect so we began by having a pitcher of Bloody Marys and some shrimp on the patio. I will share the shrimp dish with you on a future post.
The rest of the menu included homemade waffles and Ina Garten’s Breakfast Bread Pudding, served with pure maple syrup (never, never use the artificial stuff), and a mixed berry sauce. For the mixed berry sauce I followed the recipe for the Blueberry Topping from a previous post, substituting a bag of frozen mixed berries I had in the freezer for the fresh blueberries. It was a combination of blueberries, raspberries, and marionberries. (I had never heard of those, either)! Whenever using frozen berries for a sauce I allow them to thaw spread out on a large plate, draining off the excess liquid before combining the berries with the rest of the ingredients. The warm sauce was the perfect accompaniment to the waffles as well as the bread pudding.
Applewood smoked bacon, roasted and glazed with maple syrup, Canadian bacon, a fresh fruit platter and some good strong coffee rounded out the meal.
The Breakfast Bread Pudding is a delicious version of french toast which can be put together quickly that morning and baked right before serving. It’s a great choice for a brunch buffet. The recipe calls for brioche, but challah will work equally as well. The grated orange zest really makes the dish, so be generous with it. To serve simply spoon it out and ladle some berry sauce or maple syrup on top.
Breakfast Bread Pudding (8 servings)
5 extra-large whole eggs
2 extra-large egg yolks
2 and1/2 cups half -and -half
1/3 cup honey
1 and ½ teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
½ teaspoon kosher salt
Brioche loaf (or challah )
½ cup golden raisins
Maple syrup, to serve ( or a berry sauce)
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 in a preheated 350 degree oven for 55-60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
Note: I used a traditional braided challah and cut it into 10 (1-inch) thick pieces, which was enough for both layers.
