Bread pudding for breakfast

Ingredients:

• 5 eggs of category SV
• 2 yolks from category SV eggs
• 2.5 cups low-fat cream (10-12%)
• 1/3 cup honey
• 1.5 tsp natural vanilla extract
• 2 tsp orange zest (from 2 oranges)
• 1/2 tsp coarse salt
• 1/2 cup light raisins
• 1 a loaf of brioche bread
• Maple syrup for filing

Preparation:

1. Preheat oven to 180°C.
   
   In a medium bowl, whisk together eggs, egg yolks, light cream, honey, vanilla extract, orange zest, and salt.
2. Cut the brioche into 6 thick slices (2.5 cm each). Place half of the slices in the bottom of a 23 x 35 x 5 cm oval baking dish.
   
   Sprinkle the bread with raisins and add the remaining slices. Make sure the raisins are sandwiched between the layers of brioche, otherwise they will burn during baking. Pour the egg mixture over the bread and let it soak for 15 minutes, pressing gently.
3. Bake for 55-60 minutes, or until the bread pudding begins to rise and the sauce thickens. Remove from the oven and cool slightly before serving.