Each year the staff, board and volunteers gather together for a morning of celebration and holiday good cheer. Each person brings a dish to share and we end the morning with a rousing game of white elephant gift exchange. It can get a little ruckus, but it is all done in good fun. One of the most treasured part of the day is getting to nibble on the fruits of long standing family recipes brought in by the participants. This year a favorite of the group was the Bread Pudding French Toast provided by my wife Lisa and I. Check out the recipe below.
Breakfast French Toast/Bread Pudding
- 5 extra-large whole eggs
- 2 extra-large egg yolks
- 2 1/2 cups half-and-half
- 1/3 cup honey
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons orange zest
- 1 tbs cinnamon & 1 tsp nutmeg to taste
- 1/2 teaspoon kosher salt
- 1 large or 1 and ½ medium Challah Loaf(s)
- Maple syrup, to serve
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt nutmeg and cinnamon. Set aside.
Slice the Challah and layer at an angle in a greased baking dish. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
– Mitch Reitman