Recipes

Vanilla & Cinnamon Challah Bread Pudding

December 31, 2020  Online Recipe Guide Avatar

Ingredients
Here it is, pure challah ambrosia: chunks of challah bread pulled together in a creamy batter of eggs, evaporated milk and vanilla, studded with tender morsels of apples and kissed with a hint of cinnamon. French toast is the common recipe that leftover challah participates in, but this bread pudding – terrific fresh and hot from the oven – will start a new tradition. Served cold from the fridge and cut in generous squares, this dessert or snack is reminiscent of a firm cheesecake in texture and taste. Cut into smaller, cubes, it is ideal for Succot. Bread puddings hail from a generation of Jewish bakers and homemakers that wouldn’t think of wasting anything – certainly nothing as fine a leftover loaf of challah. This recipe can be made one to two days before and refrigerated until needed. Good hot (oven or microwave) or cold. This replaces kugel (if noodles and/or potato kugels or puddings have you tuckered out) or doubles as dessert or a midnight snack.

1/2 cup unsalted butter, melted
2 cups, coarsely chopped, peeled apples (optional)
10 cups leftover challah chunks or cubes
1 1/2 cups (12 ounce can) evaporated milk
1 cup milk
l cup half-and-half
8 eggs, lightly beaten
1 cup sugar
1/2 cup unsalted butter, melted
2 teaspoons vanilla
1 teaspoon cinnamon
2 teaspoons baking powder
pinch salt
1/2 cup raisins, optional

Confectioner’s Sugar and Cinnamon for sprinkling

Instructions
Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch pan or baking
dish.

Melt butter and cool. Prepare apples and set aside. Prepare challah chunks
by cutting into cubes.

In a large mixing bowl, place the bread cubes. In a separate bowl, mix together the evaporated milk, milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder, and salt. Pour over bread cubes and let stand 10 minutes to absorb. Fold in apples and raisins. Spoon into prepared pan and dust top with a little confectioner’s sugar and cinnamon.

Bake until set and golden, about 35-45 minutes.

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