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  • Writer's pictureYara Suki

One For The Books

This one is so yummy and we haven't really saved it anywhere, so this time, we wrote it down. About a year ago (around the holidays), Daddy and I decide to make orange bread pudding with one of Kenneth's brioche loaves. We've since made it three times and love it so much that Talal requested it with our leftover brioche from Christmas Eve.

  • 7 Whole Eggs

  • 1 1/2 Cups Granulated Sugar

  • 1 ½ Teaspoons Vanilla Extract

  • Zest 2 Large Oranges

  • 2 1/12 Cups Half and Half

  • 2 1/2 Heavy Cream

  • ½ Teaspoon Salt

  • 6 Cups Cubed Brioche, air-dried for 2 days

In a large bowl, whisk the eggs, sugar and vanilla extract until combined. Meanwhile, place the bread into a large baking dish.

In a saucepan, heat the dairy and orange zest until it reaches a boil. Slowly ladle the dairy mixture into the egg mixture, whisking vigorously. The trick is to make sure you don't scramble your eggs. Slow is key!

Once the mixture is combined, pour it over the bread. Let soak for about 30 minutes, mixing occasionally to ensure even and through soaking.

Bake for 350 degrees for 30-40 minutes. It should be firm but jiggly once you pull it out.

At Home

With Talal

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