Challah bread pudding is a comforting dessert that transforms leftover challah into a rich, custardy treat. Its slightly sweet, eggy flavor combined with aromatic spices makes it a perfect dessert or brunch centerpiece. This recipe leverages the bread’s soft, airy texture to create a luscious pudding that’s both easy to prepare and irresistibly delicious.
Ingredients
- 4 cups challah bread, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Optional toppings: powdered sugar, whipped cream, caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the challah cubes in the prepared baking dish, spreading them out evenly.
- In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the custard mixture evenly over the challah cubes, pressing down gently to ensure all the bread absorbs the liquid.
- Let the mixture sit for about 10-15 minutes to allow the bread to soak up the custard.
- Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool slightly before serving. Serve warm or at room temperature, topped with your favorite toppings like powdered sugar, whipped cream, or caramel sauce.
Tips
- Use day-old challah: Slightly stale bread absorbs the custard better, resulting in a more custardy pudding. Fresh challah can also work but might be softer.
- Substitutions: For a dairy-free version, replace milk and cream with coconut milk or almond milk, and use dairy-free whipped toppings if desired.
- Prevent sogginess: Don’t oversoak the bread—press the bread gently to make sure it’s soaked but not swimming in custard.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
Serving Suggestions
Challah bread pudding is best served warm with a dusting of powdered sugar or a drizzle of caramel sauce. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For brunch, serve alongside fresh fruit or a cup of strong coffee to balance the richness.
Variations
- Chocolate challah pudding: Add ½ cup of chocolate chips or cocoa powder to the custard for a decadent twist.
- Apple cinnamon: Mix in sautéed apple slices and extra cinnamon into the pudding before baking.
- Nutty crunch: Sprinkle chopped nuts like pecans or walnuts on top before baking for added texture.
- Vegan version: Use plant-based milks and egg replacers like flaxseed or chia seed mixture to make it suitable for vegans.
Storage and Reheating
Leftover challah bread pudding can be stored covered in the refrigerator for up to 2 days. To reheat, place individual portions in the microwave for 20-30 seconds or rewarm the entire dish in a 350°F (175°C) oven for about 10 minutes until warmed through. To maintain its soft texture, avoid overheating or drying out the pudding.
Frequently Asked Questions
Can I use other types of bread instead of challah?
While challah is ideal due to its soft, slightly sweet texture, you can substitute it with brioche or even thick slices of French bread. However, the flavor and texture may vary slightly, with challah offering a richer, more traditional taste.
Can I make this pudding ahead of time?
Yes, you can prepare the pudding mixture up to one day in advance. Assemble the dish, cover it tightly, and refrigerate. Bake it fresh when ready to serve for the best texture and flavor.
How do I prevent the pudding from becoming too soggy?
Ensure the bread is not oversoaked by pressing it gently after pouring the custard. Use slightly stale bread if possible, and avoid leaving it in the custard mixture for more than 15 minutes before baking.
Is this recipe suitable for gluten-free diets?
This recipe relies on challah bread, which contains gluten. For gluten-free options, use a gluten-free bread substitute that can absorb the custard well, such as gluten-free brioche or sturdy gluten-free bread slices.
What are some good toppings for challah bread pudding?
Popular toppings include powdered sugar, whipped cream, caramel sauce, fresh berries, or a drizzle of chocolate or fruit compote. These add extra flavor and texture to the dish.
Can I freeze leftovers?
Yes, you can freeze individual portions of challah bread pudding. Wrap tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the oven or microwave.
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