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
Challah Bread Pudding
Servings
12 Servings
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
- 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
- Electric mixer or immersion blender
Instructions
- 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
I have been searching for a bread pudding recipe that wasn’t too moist and this is it! Toasting the challah prevented the bread from getting soggy and the texture with the walnuts was perfect. The sauce was incredible and I’ll be making this for my family often.
*Assur=Forbidden
It is assur to use challah that was cut at a fleshing (meat) meal for milchigs (dairy)
Never tried it, but I’m trying it soon.
Interesting thought, but I am not sure Challah Pudding would be clear, plus if someone was searching for a bread pudding you would want make sure they didn’t miss this one.
I sm going to try the challah bread pudding today and will let you know my response.
Oh gosh, I LOVE Bread Pudding. This looks awesome.
Why the redundancy in the title? You wouldn’t say ‘bagel roll,’ so why ‘challah bread?’