BREAD PUDDING MADE WITH CHALLAH BREAD RECIPES
CHALLAH BREAD PUDDING RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 16 servings.
Number Of Ingredients 17
Steps:
- 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., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 498 calories, FatContent 24g fat (11g saturated fat), CholesterolContent 152mg cholesterol, SodiumContent 300mg sodium, CarbohydrateContent 59g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
CHALLAH BREAD PUDDING RECIPE | SOUTHERN LIVING
Challah is the ideal bread for bread pudding. A traditional challah recipe includes a high ratio of egg yolks and milk, making an enriched loaf that's extra tender and flavorful. A slice of challah smells slightly sweet, buttery, and yeasty—the flavor backdrop you want for a custardy bread pudding.By cutting off the crust from a loaf of challah and cubing what remains, you have perfectly enriched sponges of bread to soak up the bread pudding custard. The custard for this bread pudding uses both whole milk and buttermilk to lend a slight tang that compliments the richness of the dessert. Brown sugar provides a syrupy sweetness, and pockets of natural sugar are dispersed throughout the bread pudding through plump seedless raisins. In addition to the classic flavor of vanilla, the custard is perfumed with some orange zest and Grand Marnier to offer a sophisticated citrusy hint to an otherwise straightforward bread pudding. Both the orange and Grand Marnier help to brighten the dessert, lightening the overall heaviness associated with bread pudding.A slight riff on a classic, our Challah Bread Pudding will woo any dinner guest with its sweet, rich, and satisfying combination of ingredients.
Provided by Micah A Leal
Total Time 2 hours 10 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Grease a 9- by- 12-inch baking dish with cooking spray; set aside.
- Using a serrated knife, remove the crust of the challah by cutting off a thin layer around the entire loaf. Cut the remaining bread into 1-inch cubes. Place cubes of bread inside prepared baking dish. Scatter raisins across the bread cubes.
- In a stand mixer with the whisk attachment, beat together eggs, brown sugar, and granulated sugar on medium-high until tripled in volume, about 5 minutes. Add Grand Marnier, vanilla extract, and orange zest; mix to combine.
- In a separate container, stir together milk, buttermilk, and melted butter. Slowly stream into egg mixture, beating on low until well combined. Pour custard over the bread and raisins, gently pressing on the bread pieces with a spoon to help the custard soak into the bread. Allow to rest for 15 minutes.
- Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish with the greased side of aluminum foil. Place in preheated oven for 1 hour. Remove aluminum foil and bake until the top has dried slightly and the center of the bread pudding is set, about 30 minutes.
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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
From jamiegeller.com
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- 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
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- 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.
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Reviews 4.9
Total Time 1 hours 40 minutes
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Calories 226.2 calories per serving
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Reviews 5
Total Time 60 minutes
Category Desserts
Cuisine North America, New England
Calories 497 calories per serving
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Reviews 5
Total Time 60 minutes
Category Desserts
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Calories 497 calories per serving
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