Biting Life

Hi, everyone! I’m back for this one day from my little blog vacation to share with you an awesome recipe for Secret Recipe Club. I was assigned the blog Cooking in Stilettos and I really think that everyone should go on over and check it out!

Aly’s blog documents her efforts to learn how to cook after being told that she wasn’t good at it. I think that it’s important to emphasize that cooking can be fun, cool, and trendy — it doesn’t have to be about women stuck in the kitchen 24/7, wearing an apron and feeding a hungry husband. Aly is the perfect example of a 21st century lady who loves whipping up tasty meals, but of course, still maintains her healthy enthusiasm for heels and cocktails. Something that we all can relate to

After perusing all of her tasty-looking recipes, I decided to go with her French Toast Bread Pudding. I figured that, since I’ve already made two entrées and a dessert through the Secret Recipe Club, that it was probably time for some breakfast. And it doesn’t hurt that french toast is one of my absolute favorite foods.

Oh man, was this thing good. It took a really long time to make, but it was totally worth it in the end. Just looking at these pictures makes me wish that I had some in front of me right now!

 

French Toast Bread Pudding

(Recipe by Aly from Cooking in Stilettos)

Ingredients:

1 challah loaf, sliced 3/4 inch thick [I used a loaf of ciabatta]

6 large eggs  

5 cups milk

3 tablespoons honey

1 tablespoon grated orange zest [I omitted this — not a fan of citrus flavors]

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

1/4 teaspoon kosher salt

Confectioners’ sugar and pure maple syrup, for serving

Directions:

Preheat the oven to 350 degrees.

In a 9 x 13 baking dish, arrange the bread in two layers, making sure that the bread fits the dish.

(Note: I also staggered the bread to allow for more coverage and less gaps when it would bake together).

Whisk together the eggs, milk, honey, orange zest, vanilla, cinnamon and salt in a large bowl.

Pour the mixture over the bread and press the bread down.

Allow to soak for 10-15 minutes.

Place the baking dish in a large roasting pan.

Add hot tap water to the roasting pan so that it covers and inch or so of the baking dish, taking care to NOT get water in the bread pudding mixture.

Cover the roasting pan tightly with foil, taking care to not let the foil touch the bread pudding.

Make two slashes in the foil to allow the steam to escape and bake for 45 minutes.

After 45 minutes, remove the aluminum foil and bake for another 45 minutes or so until the pudding is puffy and golden and the custard is set.

Remove from the oven and allow it to cool for a few minutes.

To serve, lightly dust with confectioner’s sugar and drizzle with maple syrup.

Enjoy!

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