I created this challah bread pudding recipe after my mother-in-law told me that she liked bread pudding. I was on a mission to create a version that was so good she'd ask me for the recipe. It worked! This can be served for breakfast, brunch or dessert. —Marsha Ketaner, Henderson, Nevada
Challah Bread Pudding
Challah Bread Pudding Tips
What can I use in place of challah bread?
You can use cubed dinner rolls (like in this Best-Ever Bread Pudding) in place of challah, or try French bread or sourdough (like in this Banana Bread Pudding). If you can’t find challah bread at the store, make your own!Is bread pudding supposed to be soggy?
The ideal bread pudding consistency is soft, while keeping its shape. But it’s up to personal preference! Some people prefer a soggier bread pudding, and some like a dryer bread pudding. If your bread pudding is watery, it may be because the bread did not soak up enough of the custard mixture before going into the oven. Gently press down on the bread cubes with a spoon once you've added the mixture to the baking dish.What else can I make with challah?
There are plenty of ways to use up challah bread. One of our favorites is our Chocolate Challah French Toast. Check out these popular Jewish desserts for more sweet inspiration.Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Challah Bread Pudding
Prep Time
25 min
Cook Time
45 min
Yield
16 servings
Ingredients
- 1 cup sugar
- 1 cup packed brown sugar
- 7 large eggs
- 1/2 cup butter, melted
- 2 cans (12 ounces each) evaporated milk
- 2 cups half-and-half cream
- 1-1/2 tablespoons vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 10 cups torn challah or egg bread (about a 20-ounce loaf)
- 1 cup raisins
- 2 medium tart apples, peeled and chopped
- 1 cup chopped walnuts
- 1/4 cup cold butter, cubed
- Vanilla ice cream, optional
Directions
- Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients until blended. Gently stir in bread; let stand until bread is softened, about 15 minutes. Stir in raisins, apples and walnuts. Dot with cold butter.
- Transfer to a greased 13x9-in. baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm, with vanilla ice cream if desired.
Nutrition Facts
3/4 cup: 498 calories, 24g fat (11g saturated fat), 152mg cholesterol, 300mg sodium, 59g carbohydrate (40g sugars, 2g fiber), 12g protein.
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