A different kind of sweet kugel or a dessert in its own right, apple bread pudding is a great way to use up your leftover challah.
Apple and Honey Bread Pudding
Servings
12 Servings
Ingredients
- 2 tablespoons margarine or butter for greasing
- 2 cups nondairy creamer or milk for dairy
- 5 large eggs
- 1 1/4 cups sugar
- Seeds scraped from 1 vanilla bean
- 5 cups diced 1/2-inch challah
- 2 cups peeled cored and diced sweet apples
- Honey to drizzle
Instructions
- Preheat oven to 350° F.
- Grease individual ramekins or a 9 x 13 inch baking pan with margarine.
- Prepare a custard by whisking together nondairy creamer, eggs, sugar, and vanilla bean seeds in a large bowl.
- Add challah and apples. Mix well and let sit for 10 minutes to allow challah to absorb egg mixture.
- Place challah mixture into the prepared pan and bake for 30 to 35 minutes, or until golden.
- Drizzle honey over the top and serve.
& would it work with other apples or are granny smith apples a must?
If you don’t have a vanilla bean, is it okay to use vanilla extract?
I am sure that would work, I would use a teaspoon.
Thanks-can’t wait to try it!
Can vanilla extract be used instead of beans? If so, how much?
Okay, thank you.
I prefer it hot, but it could be served room temp. I don’t think it needs to be refrigerated if just for overnight, but if you want to keep it longer it might last better.
Hi, can this be eaten cold? Also, once it’s baked, can it be let on the counter like cake or it needs to be refrigerated?
this looks like a wonderful dish to make ahead, and reheat for bhreak-the-fast. And it will use up alot of leftover challah!