The secret to Aina Garten’s recipe is that she drops it before baking slices of brioche in a sweet honey-vanilla sauce. Therefore buns absorb the whole flavor of gravy and pudding turns влажным. 
Time: 1 hour. 20 minutes. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 5 eggs category CB
- 2 yolk from eggs of category CB
- 2.5 tbsp. low-fat cream (10-12%)
- 1/3 Art. honey
- 1.5 tsp natural vanilla extract
- 2 tsp orange zest (from 2 oranges)
- 1/2 tsp coarse salt
- 1/2 tbsp. light raisins
- 1 loaf of brioche bread
- Maple Syrup for Serving
Recipes with similar ingredients: bun, eggs, cream, honey, vanilla extract, Orange zest, raisins, maple syrup, brioche bun
Recipe preparation:
- Preheat the oven to 180 ° C. In a medium-sized bowl, mix eggs, egg yolks, low-fat cream, honey, vanilla extract, orange zest and salt.
- Cut brioche into 6 thick slices (2.5 cm each). Half put slices on the bottom of the oval dish for baking 23x35x5 cm. Sprinkle raisins with bread and lay out the remaining slices. Make sure that raisins are between the layers of brioche, otherwise it will burn during baking. Pour the egg mixture onto the bread and let it soak in for 15 minutes, slightly pressing.
- Bake 55-60 minutes. or until the bread pudding starts rise, and the sauce will not thicken. Remove from oven and lightly. cool before serving.
