Sourdough bread, tossed in butter and brown sugar, makes the most unbelievable topping to this breakfast bake extravaganza. Silky custard bakes slowly around the bread. This can be made ahead the night before and popped in the oven in the morning in time for brunch.
Ingredients
- About ¾ of a La Brea Sourdough loaf
- 1 stick of butter
- 3 tablespoons brown sugar
- Zest of 2 oranges
- 3 cups cream
- 2 x extra large eggs
- 1 teaspoon vanilla extract
- ½ cup of regular sugar
Preparation
- Preheat the oven to 350 °F
- Grease a 9-inch pie dish with a little of the butter. Place the rest in a microwave-proof container and melt.
- Cut the loaf into ¾ inch cubes and fill the pie dish to the rim.
- Keep aside about 2½ cups of bread cubes and toss with the melted butter until it is absorbed, then the brown sugar, then set aside.
- Whisk together the eggs, cream, regular sugar, orange zest and vanilla extract until the sugar is dissolved.
- Pour the egg mixture over the bread in the pie dish. Get in there with a wooden spoon to make sure all the bread gets the mixture. Let stand for at least 30 mins or overnight.
- Top with the brown sugar-coated bread, sprinkle all the sugary bits on top!
- Place the pie dish in a larger roasting dish with a least a finger-space around every side.
- Place roasting dish into the oven, then carefully pour boiling water into the roasting pan, around the pie dish, to make a bain-marie. This will allow the eggs to cook to custard, instead of scrambled eggs.
- Cook for 45-65 minutes until the center is jiggly but not liquid.
- If necessary, broil for 5 minutes to brulee the top sugary parts right before serving.
Allergen declaration:
- Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
- Inherent allergens: Egg, Milk, Gluten, Wheat
