Irish Barmbrack Bread Pudding with Orange Zest and Cream

Cut the barmbrack bread into 1-inch cubes. Arrange the bread cubes evenly in a 9x13 inch baking dish.

In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, orange zest, ground cinnamon, and salt until well combined.

Pour the custard mixture evenly over the bread cubes in the baking dish, ensuring all the bread is soaked. Gently press down on the bread to help it absorb the liquid. Let it sit for 10 minutes.

Place the baking dish into an oven preheated to 350°F (175°C) and bake for 40-45 minutes, or until the pudding is set and the top is golden brown.

The pudding is done when a knife inserted into the center comes out clean. Remove from the oven and let it cool slightly before serving.