Budin de Pan

Crumble and tear the French bread into small pieces and place in a large bowl.

Add 4 cups of half & half to the bowl with the bread crumbs and stir to combine. Set the bowl aside for 10 minutes to allow the bread crumbs to absorb the cream and form into a thick paste.

Place the soaked bread crumbs in the bowl of an electric mixer fitted with the whisk attachment. Add ¾ cup of granulated sugar, 2 tbsp melted butter, 1 tsp vanilla extract, and 1 tbsp orange zest, and whisk on low to combine. Add eggs, one at a time, and whisk until each egg has been combined with the batter before adding the next. Lastly, add the 1 cup of raisins, and stir to combine. Set the batter aside while you make the caramel.

Line two Suvie pans with aluminum foil, lightly grease with pan release spray, and set aside. Place the remaining ¾ cup of granulated sugar in a small saucepan with 2 tbsp of water, stir to combine. Simmer the sugar over medium heat for 4-6 minutes or until the sugar begins to caramelize and turn light brown, gently swirl the pan to distribute the caramel, and remove from the heat.

Carefully pour and divide the caramel between the 2 Suvie pans, tilting the pans to spread out the caramel along the bottom and sides.

Divide the batter between the 2 pans and cover with aluminum foil. Place the covered pans in your Suvie. Slow Cook on High for 2 hours in both zones.

After the cook, remove the pans from your Suvie, and remove the foil. Return the pans to your Suvie. Bake at 400°F for 15 minutes in both zones.

After the cook, remove the pans from your Suvie, and set aside on a wire rack to cool for 10 minutes. Once rested, invert the pans on a platter or plate, and remove the foil. Slice the cake into bars, sprinkle with powdered sugar, and serve.