i think i can, i think i can

I'm not sure if I can.  My eyelids are open with toothpicks...the only two I could find.  Sweet 4 month old of mine has a cold.  And so begins the nightime routine: drag out of bed, make saline solution, suck out the snot, feed, and fall into bed....every 3 hours.  Just to add to the mix, William has learned he can crawl out of his crib when he feels like it.  A kid & Legos at 6:30 a.m-no thank you.  Gracie thinks sleep is for the birds. So, she gets up with the birds and usually heads downstairs when her light turns green looking something like this:

We hussled William upstairs and began another routine: stand in the stairway, wait for door to open, march upstairs and swiftly put menacing 2 year old into crib, shut door to muffle screaming, stand in stairway again....repeat 20 times.

I don't think I can.

Thank goodness for a pre-made breakfast (yesterdays breakfast leftovers) and for Barefoot Contessa.  Breakfast Bread Pudding to the rescue.  Now, Ina loves her butter as much I love Ina so there have been a few modifications. I substituted the half-and-half for 1 cup half-and-half and 1 1/2 cups of 1% milk, cut the honey in half, used whole wheat bread, and topped with applesauce as opposed to maple syrup.

Breakfast 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 (2 oranges)
• 1/2 teaspoon kosher salt
• Brioche loaf
• 1/2 cup golden raisins
• Maple syrup, to serve

Directions

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. Set aside.

Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.

Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

I think I can, I think I can.