Go Back
Print

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!