French Toast and Butter Pie2014-08-25
- Servings : 8
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 1:30 h
A tried-and-true brunch recipe!
- 1 loaf bread, sliced
- 8 eggs
- 1¼ litre half-and-half or milk
- 3 tbsps honey
- 1 tbsp orange zest
- 1 tsp vanilla essence
- ¼ tsp salt
- icing sugar and pure maple syrup, for serving
Preheat the oven to 180°C. Arrange the bread in two layers in a 22 x 33 x 5cm baking dish, cutting the bread to fit the dish. Set aside.
In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.