Recipes|Featured Main
Challah Bread Pudding
Difficulty Level: Intermediate
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Prep Time:25 Minutes
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Cook Time:PT70M45 Minutes
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Yield:8-10 Servings
Ingredients
- 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.
Preparation
STEP 1
Preheat oven to 350°.
STEP 2
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.
STEP 3
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!
STEP 4
Serve topped with vanilla ice cream, whipped cream or as is!
Options
French bread, sourdough or dinner rolls will work in a pinch if you aren’t able to find challah bread.