Classic Challah Bread Pudding Recipes
CHALLAH BREAD PUDDING
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
Time 1h10m
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, Fat 24g fat (11g saturated fat), Cholesterol 152mg cholesterol, Sodium 300mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 12g protein.
CHALLAH BREAD PUDDING
A warm, delectable challah bread pudding dessert that is always a fan favorite. Easy to make. Will convert any anti-bread pudding individual!
Provided by DLD
Categories Bread Pudding
Time 2h10m
Yield 14
Number Of Ingredients 12
Steps:
- Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
- After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
- Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
- Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
- Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.
Nutrition Facts : Calories 460.8 calories, Carbohydrate 58.7 g, Cholesterol 100.3 mg, Fat 21.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 11 g, Sodium 271.4 mg, Sugar 38.1 g
VANILLA AND CINNAMON CHALLAH BREAD PUDDING (JEWISH)
This pudding is for Breaking the Fast of Yom Kippur -- The Day of Atonement -- & the recipe was found in the 1998 publication, A Treasury of Jewish Baking. [NOTE: This description was edited on 9 June 2009.]
Provided by Sydney Mike
Categories Dessert
Time 55m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.
- Place the bread chunks in a large mixing bowl.
- In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
- Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
- Bake 35-45 minutes, or until lightly golden.
- Cool about 5 minutes before serving, although it will also taste just fine served cold.
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