Challah Bread Pudding
TOTAL TIME: Prep: 25 min. Bake: 40 min.
YIELD: 16 servings.
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
Ingredients
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1 cup sugar
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1 cup packed brown sugar
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7 large eggs
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1/2 cup butter, melted
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2 cans (12 ounces each) evaporated milk
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2 cups half-and-half cream
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1-1/2 tablespoons vanilla extract
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1 teaspoon ground nutmeg
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground ginger
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10 cups torn challah or egg bread (about a 20-ounce loaf)
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1 cup raisins
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2 medium tart apples, peeled and chopped
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1 cup chopped walnuts
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1/4 cup cold butter, cubed
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Vanilla ice cream, optional
Directions
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1.
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.
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2.
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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