Use apples and honey to take this bread-pudding to the next level! This is the best way to guarantee a sweet new year ahead.
This is a great dish to use up all the leftover challah and apples from the holiday and to serve guests after a long holiday. You can make it ahead and bake it up fresh.
- Cook Time
- Prep Time
- 1 large challah
- 6 eggs
- 4 cups milk
- 4 tablespoons unsalted melted butter plus 1 tablespoon for cooking the apples
- 1 tablespoon cinnamon
- 2 teaspoons vanilla
- 2 apples, cored and chopped
- ⅓ cup honey
- Maple syrup to drizzle on top
- Preheat your oven to 350℉.
- Slice up a large challah then cut into cubes.
- In a large bowl stir together the eggs, milk, 4 tablespoons of butter, cinnamon and vanilla. Whisk well.
- Stir in the challah cubes and make sure they’re all covered in the mix. Let the challah absorb the egg mixture while you cook the apples.
- Add 1 tablespoon of butter to a pan over medium heat. Add the cored and chopped apples and the honey. Mix occasionally until softened, about 10 mins.
- Grease a large baking dish with Breakstone’s butter. Add the soaked challah and use the back of a spoon to press it down.
- Pour the apples on top.
- Bake for 45 mins.
- Serve hot with a drizzle of maple syrup on top.