Ingredients

1 stick unsalted butter

1 cup light brown sugar (packed)

2 tablespoons light corn syrup

1 loaf Hawaiian egg bread

1 1/2 cups half and half

5 eggs

1 teaspoon vanilla

½ tsp orange or lemon extract

Zest from 1 orange

Pinch salt

Preparation

Night before brunch:

  1. Cube egg bread into large, bite size chunks.
  2. Melt butter, brown sugar, and corn syrup in small saucepan until smooth. Pour mixture into a 13x9x2 baking dish.
  3. Pack bread cubes over sugar mixture in baking dish; start with larger pieces and “fill in” with smaller ones. You will have to squeeze the pieces to make them all fit.
  4. In separate bowl, whisk remaining ingredients together and pour evenly over bread.
  5. Cover baking dish and refrigerate over night.

Morning of brunch:

  1. Remove baking dish from fridge and allow to come to room temperature (I do this upon waking so the dish is ready to go by the time I finish my morning routine).
  2. Uncover dish and bake at 350 degrees for 30-40 minutes (until edges are slightly browned).
  3. Dust with powdered sugar and garnish with orange wheels. Serve while hot.