Breakfast Bread Pudding

Instructions

• Combine 2 cups milk, 1 cup 35 percent cream, ½ cup granulated sugar, 1 tsp vanilla extract, 1 tsp grated orange zest, ½ tsp cinnamon, and ½ tsp salt in a pot over medium heat and bring just to a boil. Remove from heat.

• Crack 6 large eggs into a bowl and whisk until uniform. Add hot cream mixture to eggs in a slow, steady stream while whisking constantly. Set aside.

• Butter a 9 x 13-in. baking pan and place 8 cups crustless 1-in. cubes of challah or other sweet bread in a single layer, sprinkling ¾ cup dried cherries or cranberries and ¼ cup chopped and toasted pecans overtop.

• Pour custard mixture over bread, cover baking dish with plastic wrap and press down to make sure that all the bread is submerged in liquid. Refrigerate for 2 hours or overnight to soften bread.

• Preheat oven to 350F and bake bread pudding until it is golden and slightly puffed in the centre, 45 to 50 min. Let cool for 10 min then cut into individual portions and serve warm with a drizzle of maple syrup.