Challah Bread Pudding
Challah is on our Easter menu this year. It is the inspiration for our Challah Bread Pudding recipe.
Challah Bread Pudding is the perfect ending for an Easter brunch or a weekend brunch any time of year.
You can always substitute croissants for challah when you make this bread pudding recipe. As croissants are made with sugar, you will need less sugar to balance out the recipe. In this recipe, feel free to cut the sugar down to ½ or even ¼ cup, depending on taste.
In our Challah Bread Pudding recipe, we have added raisins to enhance the deliciousness. If you don’t like raisins, feel free to substitute them with dried cranberries, dried blueberries, or even dried chopped apples.
If you go for the dried apple option, change out the nutmeg for cinnamon.
If you are a chocolate lover, you’ll definitely want to check out our recipe for Chocolate Bread Pudding.
Be sure to read our Pastry Chef Tips & Tricks at the end of the recipe.
Challah Bread Pudding
Ingredients
- 6 cups challah bread cut into 2-inch pieces
- 3/4 cup raisins
- 3/4 cup sugar
- 2 eggs large
- 1 tablespoon pure vanilla extract
- ½ teaspoon nutmeg freshly grated
- 3 tablespoons butter, melted, plus extra for the baking dish
- 3 cups 35 percent cream
- 2 cups milk
Instructions
- Preheat oven to 300 F.
- Assemble the bread pieces on a parchment-lined baking sheet and bake for 25 minutes. Allow to cool completely.
- Meanwhile, soak the raisins in enough warm water to cover completely .Rest for 10 minutes. Strain.
- In a large bowl, whisk together the sugar, the eggs, vanilla extract, nutmeg and melted butter.
- In a medium saucepan, heat the cream and milk. Bring to a boil.
- Slowly pour the cream mixture over the egg mixture while whisking continually.
- Prepare a 9 by 12-inch baking dish with butter.
- Add the bread. Stir in the raisins.
- Pour the cream mixture on top. Let set for 30 minutes.
- Preheat oven to 350 F. Bake for 45 -50 minutes until golden.
- Cool. Then enjoy!
Pastry Chef Tips & Tricks
What is challah bread?
Challah is an egg-rich braided bread that became popular in Germany in the 1400s. The braids are said to symbolize unity and togetherness.
Why do I need to soak the raisins?
By allowing the raisins to soak, they absorb the water and not the cream mixture. This leaves more moisture for the bread.
This is a tip for baking anything with dried fruit.
What if I do not have any fresh nutmeg?
You can use ground nutmeg. Just reduce the amount to ¼ teaspoon.
Why does the bread pudding need to set before baking?
This gives the bread a chance to absorb all the liquid before it bakes. Otherwise, it will be too dry.
Can I make this bread pudding in advance?
Yes! After you make it, allow the bread pudding to cool to room temperature. Then, cover it and refrigerate overnight.