Challah Bread Pudding
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Prep Time:25 Minutes
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Cook Time:PT70M45 Minutes
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Yield:8-10 Servings
- 1 cup sugar
- 1 cup brown sugar
- 7 large eggs
- ½ cup melted butter
- 2 (12 ounces) cans evaporated milk
- 2 cups half-and-half creamer
- 1 ½ tablespoons vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 10 cups torn challah bread
- 1 cup raisins
- 2 medium tart apples, peeled and diced
- 1 cup roughly chopped walnuts
- ¼ cup cubed cold butter
- 236.59ml sugar
- 236.59ml brown sugar
- 7 large eggs
- 118.29ml melted butter
- 2 (340.19g) cans evaporated milk
- 473.18ml half-and-half creamer
- 19.17g vanilla extract
- 4.26g ground nutmeg
- 4.26g ground cinnamon
- 1.07g ground cloves
- 1.07g ground ginger
- 2365.88ml torn challah bread
- 236.59ml raisins
- 2 medium tart apples, peeled and diced
- 236.59ml roughly chopped walnuts
- 59.15ml cubed cold butter
Impress at your gatherings with our challah bread pudding! This can be served as a breakfast or brunch item or as a dessert topped with vanilla ice cream.
Preheat oven to 350°.
In a large bowl, whisk melted butter, sugar, cream/milk, eggs, vanilla and spices until well blended. Gently stir in challah bread. Let stand until bread is softened, about 15 minutes. Stir in raisins, apples and walnuts.
Transfer mixture to a greased baking dish. Gently press down on bread cubes with a spoon to make sure the bread absorbs the custard mix well. Dot with cold butter, spreading evenly throughout mixture. Bake until bread rises and looks golden, around 45 minutes. A trick for checking doneness is to insert a knife near the center. If the knife comes out clean, it’s done!
Serve topped with vanilla ice cream, whipped cream or as is!
French bread, sourdough or dinner rolls will work in a pinch if you aren’t able to find challah bread.