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.
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.
APPLE - CINNAMON BREAD PUDDING
What a great way to use old baguettes. Delicious and easy bread pudding. We love it warm with vanilla ice cream and if there are any leftovers, we have it for breakfast.
Provided by Hanka
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice baguette and put into large bowl.
- Bring milk and cream to boil.
- In medium bowl mix eggs, egg yolks and sugar, vanilla and cinnamon.
- Pour hot milk mixture over the egg mixture whisking well.
- Pour over sliced baguette and let it soaked for few minutes.
- Peel and coarsely shred apples or slice them thinly if you prefer.
- Butter a 10-inch baking dish. Put half bread mixture on the bottom add apples, raisins and cover with rest of the soaked bread.
- Pour remaining soaking milk over.
- Sprinkle with granulated sugar if you like.
- Bake in oven at 375°F for about 1 hour until nice and golden brown.
Nutrition Facts : Calories 625.2, Fat 29.8, SaturatedFat 16.9, Cholesterol 266.1, Sodium 384.5, Carbohydrate 77.2, Fiber 3.2, Sugar 37.9, Protein 14.7
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
HONEY-VANILLA CHALLAH
This is recipe produces a beautiful and sweet version of the popular Jewish challah bread. Recipe is from Ariela, of "Baking and Books". Dough needs to rise twice (for at least 2 hours total). If you make this with water rather than milk, you will get a much lighter-tasting bread. You could also try using soy milk.
Provided by blucoat
Categories Yeast Breads
Time 2h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, use a whisk to combine the yeast, sugar, salt and 1 cup of the flour. Add warm milk, 2 eggs, 4 tbsp olive oil, honey, and vanilla. Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add remaining flour, 1/2 cup at a time, switching to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until too stiff to stir.
- Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time - just enough to prevent it from sticking to the surface. The dough is done when it's smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.
- Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
- Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.
- Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.
- Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don't want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.
- Preheat oven to 350 °F and place the braided dough on a baking sheet. Cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.
- Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Transfer to a baking rack to cool. Allow to cool before slicing.
CHALLAH BREAD PUDDING
Make and share this Challah Bread Pudding recipe from Food.com.
Provided by DailyInspiration
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11x7 inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325 degrees for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.
Nutrition Facts : Calories 71.9, Fat 1.8, SaturatedFat 0.8, Cholesterol 49, Sodium 89.6, Carbohydrate 10.6, Fiber 0.5, Sugar 9, Protein 3.6
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