Challah Bread Pudding

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Challah Bread Pudding

Tori Avey from The Shiksa in the Kitchen shares her recipe for Challah Bread Pudding with us. Of the recipe, Tori says:

Our favorite comfort food here at home is my Challah Bread Pudding. It's so cozy and warming. It's also a great way to use up leftover challah after a dairy Shabbat meal.

For more delicious kosher recipes, check out Tori's website www.TheShiksa.com

  • 12 ServingsServings

Ingredients

  • 1 loaf of plain (unseeded) challah bread - day old is okay
  • 1 cup chopped walnuts
  • 1 quart (4 cups) of half and half
  • 6 eggs, beaten
  • 1 cup sugar
  • ½ cup light brown sugar
  • 2 tablespoons melted butter
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons vanilla
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 cups raisins or chocolate chips (optional)

Cream Sauce Ingredients

  • 3 tablespoons unsalted butter
  • 1 pint (2 cups) heavy whipping cream
  • 1 egg
  • ¾ cup sugar
  • 1 tablespoon flour
  • ¼ teaspoon nutmeg
  • Dash of salt
  • 2 teaspoons pure vanilla extract

You will also need:

  • Electric mixer or immersion blender

Preparation

1 Preheat the oven to 350°F.  Slice the challah bread into 1-inch cubes. You’ll need about 12 cups of loosely packed cubes. If you don’t have enough challah on hand, you can mix in any kind of light-colored bread to make up the difference (white, buttermilk, Hawaiian).
Spread the bread into a single layer on two cookie sheets, place in oven, and lightly toast the cubes for 7-8 minutes until they are dry and just
beginning to brown. Remove from oven and allow to cool.
2 Meanwhile, heat a skillet over medium heat. Toast the chopped walnut pieces, stirring constantly until the lighter colored parts of the walnut flesh begin to brown.  Remove from heat.
3 In a very large mixing bowl, combine half and half, beaten eggs, sugar, brown sugar, melted butter, cinnamon, vanilla, nutmeg and salt.
Use a hand mixer or immersion blender to thoroughly blend all ingredients.
4 Pour the toasted challah cubes, chopped walnuts, and raisins (or chocolate chips) into the liquid mixture. Stir all ingredients together for a couple of minutes until the bread cubes have soaked up most of the liquid. You may have to lightlymash some of the bread cubes down to make sure they’re fully immersed in liquid.
5 Generously grease a 9×13 baking dish or pan. Pour the bread pudding mixture into the dish, being sure to scrape any excess liquid from the bowl. Cover tightly with foil.
6 Bake pudding at 350°F for 75 to 90 minutes. Take off the foil after 1 hour to let the top brown.
7 The pudding is done when the top is brown and springy to the touch. The center of the pudding should be baked through, not liquid. Serve warm topped with cream sauce.
Cream Sauce Instructions
1 Melt the butter in a small saucepan over medium heat. Add heavy whipping cream to the pan, whisking to blend with the butter.  Add egg, sugar, flour, nutmeg and salt to the pan. Whisk continuously for about 10 minutes until the sauce thickens. Remove from heat. Whisk in vanilla. Serve sauce warm atop freshly baked bread pudding.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now