French Toast Bread Pudding

Ingredients:

• 1 challah, sliced ​​2cm thick
• 8 large eggs
• 5 cups low-fat cream (10%) or milk
• 3 tablespoons of honey
• 1 tbsp. l. grated orange zest
• 1 tsp vanilla extract
• 1/4 teaspoon coarse salt
• Powdered sugar and maple syrup, for serving

Preparation:

1. Preheat oven to 175°C.
2. Spread the bread in two layers in a 22x32x5 cm baking pan, cutting it to fit the pan. Set aside.
3. In a large bowl, whisk the eggs with the cream, honey, orange zest, vanilla extract, and salt. Pour the mixture over the bread and press down to coat. Let it sit for 10 minutes.
4. Place the baking dish in a large roasting pan and fill the pan with 1 inch of hot tap water. Cover the pan tightly with foil, making sure it doesn't touch the bread pudding. Make two slits in the foil to allow steam to escape.
5. Bake for 45 minutes, then remove the foil and bake for another 40-45 minutes, until the bread pudding is puffed and the custard is set. Remove from the oven and let cool slightly.
6. Sift the powdered sugar through a sieve over the bread pudding and serve hot with maple syrup.