1 challah loaf, sliced 3/4 inch thick (see note)
[can substitute French or Italian bread.]
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners’ sugar and pure maple
syrup, for serving [and butter!]

Preheat the oven to 350 degrees [F].
Arrange the bread in two layers in a 9 x 13 x 2-inch baking dish, cutting
the bread to fit the dish. Set aside.
In a large bowl, which together the eggs, half-and-half, honey, orange
zest, vanilla. And salt. Pour the mixture over the bread and press the
bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot
tap water to the roasting pan to come an inch up the side of the baking
dish. Cover the roasting pan tightly with aluminum foil, tenting it so the
foil doesn’t touch the pudding. Make two slashes in the foil to allow
steam to escape. Bake for 45 minutes, remove the aluminum foil, and
bake for another 40 to 45 minutes, until the pudding puffs up and the
custard is set. Remove from the oven and cool slightly.
With a small sieve, dust lightly with confectioners’ sugar and serve hot
in squares with maple syrup [and butter!] on the side.

Note: If the challah is fresh, not stale, slice and bake for
10 minutes at 350 degrees [F].