Raspberry Breakfast Bread Pudding

Raspberry Breakfast Bread Pudding
serves 8

4 large eggs
1 1/4 c half and half
1/3 c brown sugar, lightly packed
1 1/2 t vanilla
1/2 t grated orange zest, plus extra for serving
1/4 t sea salt
5 slices whole or cracked wheat bread, crusts removed, cut into 1/2-inch cubes
6 oz fresh raspberries (plus extra for serving
1 T raw turbinado sugar
Pure maple syrup, for serving
Whipped cream, for serving

Grease 8x8 baking dish.  Add half of the bread cubes.  Add raspberries, followed by other half of bread cubes.  Whisk together the eggs, half and half, vanilla, sugar, orange zest and salt.  Pour over the bread and press down lightly so all are moistened.  Cover with plastic wrap and refrigerate overnight. 

In the morning, preheat oven to 325 (convection), remove the plastic wrap, sprinkle top with turbinado sugar and bring to room temperature.  Bake for 45 minutes.  Cover with foil (to prevent over browning) and bake for another 10-15 minutes.  Test to be sure the custard is done.  Cool for 10 minutes.  Serve with syrup, extra orange zest, extra raspberries and whipped cream, if desired.