Ina Garten's recipe for baked French toast bread pudding is available on FoodNetwork.com. It requires the use of a 9-by-13-inch baking dish, and it takes about 90 minutes to bake in the oven.
To make Ina Garten's baked French toast, slice 1 challah loaf into 3/4-inch-thick slices, and layer the pieces inside the baking dish. Mix 8 extra-large eggs with 5 cups of half-and-half and 3 tablespoons of honey in a bowl. Incorporate 1 tablespoon of orange zest, 1 teaspoon of vanilla extract and 1/4 teaspoon of salt. Drench the bread with this liquid mixture, and position the baking dish in a 1-inch water bath in a roasting pan.
Wrap aluminum foil over the top, and poke two holes to facilitate ventilation. Bake the mixture at 350 F for 45 minutes. Discard the foil, and bake the pudding for another 40 minutes or until it is firm and puffy. Serve it with powdered sugar and maple syrup.