French Toast Bread Pudding: A study of contrasts

For JEL, and all of your enigmatic ways.

I'm really very average.  Aside from occasionally shocking people with the statement that I am shy, what you see is what you get with me.  I'm very typical in many ways - I'm a teacher, I like to teach, I like to cook, I like to be funny and I am essentially incredibly predictable.  There aren't any strange or unusual contrasts or something very unexpected about me.  No one ever says, "Oh wow!  I never would have expected that from you!"  In fact, the only time I hear that is when I tell people that I'm shy.

However, best friend JEL is the total opposite of that.  She is a very unusual set of contrasts, and even after having been friends with her for almost 2 decades, there are moments I just find myself shaking my head at the number of unusual contrasts within her.  Even when I describe her to other friends who may not know her, they end up being quite shocked at the series of contrasts.  I thought it would be quite funny to sum them up here as we discussed them today and even she found herself laughing.

1.  She is a nerdy engineer at a great company who also happens to be one of the more amazing vocalists I know personally.  (She sang at my wedding, where friends who did not know her came up to me and universally asked if she were a professional.  I responded she was a nerdy engineer.)

2.  She has amazingly soft facial skin, but has never seriously applied any moisturizing lotion to her face.  (not on any regular basis anyways.)

3.  She is rather picky about what she eats (she doesn't eat many things) yet she can cook almost anything and make it really delicious.

4.  She hates raw oysters but shucks them faster than a professional chef.  (I saw her shuck  two dozen in about 16 minutes.)  To give you perspective - I can't do one in one minute (I tried recently) and I've seen chefs quake at having to do them in a relay.

5.  She is brilliantly smart (went to college at 16 and graduated at 20) yet has so many moments of complete airheadedness and cluelessness that I find myself staring at her with shock on my face and saying, "WHAT?"

6.  She is an excellent driver with an excellent record yet cannot remember how to get to my house (or anywhere else for that matter.)  She cannot give directions to save her life.  Do not even bother asking her how to get to anywhere because she will immediately get you lost.  (This is potentially related to item number 5 above.)

7.  She is incredibly photogenic yet refuses to have her picture taken.  (this is actually VERY annoying to me.)

8.  She does not exercise yet she can beat me at arm wrestling. (This is actually more of a curious thing on my part as it seems I cannot beat ANYONE at arm wrestling.  I recently lost to an 11 year old girl)

9.  She has great rhythm but she can't dance.  (She might beg to differ on this point, but she only has one dance move I've ever seen and it's not really dancing - it's like dusting the blinds.  One day, you'll see.)

10.  She is very fun but she is not funny.  At all.  (Actually I kind of take that back.  When she has one of her clueless moments, she is EXTREMELY funny.  To me.  But it's unintentional.)

Why this post about contrasts?  Because the dish, French Toast Bread Pudding a series of contrasts as well.  It is breakfast, yet almost dessert.  It is easy to make, yet covering the baking dish with foil and then sticking it inside another pan to bake in a water bath was so complicated I almost gave up.  It is savory yet sweet.  It is satisfying and yet leaves you wanting a lot more.  It is really the perfect dish to serve to people when you have them as guests at your house IF you have 90 minutes to bake it. (yet another 90 minute dish - mochi cake is the other.) 

French Toast Bread Pudding

adapted from Ina Garten's Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips
Serves 8

1 challah loaf (1 lb), sliced 3/4 inch thick ( if the loaf is fresh, slice and bake in the oven for 10 minutes at 350 degrees.)
8 extra-large eggs
5 cups half and half or milk (or a mix - I did 4 cups half and half and one cup milk)
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Dash of cinnamon

Confectioners' sugar and pure maple syrup for serving

Preheat oven to 350 degrees.

Arrange the bread in two layers in a 9X13X2 inch 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. Sprinkle the top with cinnamon.

Place the baking dish in a large roasting pan. Pour hot water into the roasting pan. Then use tin foil to cover both the baking dish AND the roasting pan with the water in it. Cover to seal in the steam but tent the foil to allow the custard to rise. Make two slashes in the aluminum foil to allow the steam to escape. Bake for 45 minutes and then remove foil and bake for another 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.

Printable recipe

A dish of this at your next brunch gathering?  They'll love you.