By Hannah Phillips
Challah Bread Pudding
2 steps
Prep:25minCook:40min
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 ( taste of home)
Updated at: Fri, 03 May 2024 11:17:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories494.9 kcal (25%)
Total Fat24.4 g (35%)
Carbs59.8 g (23%)
Sugars37.5 g (42%)
Protein10.7 g (21%)
Sodium257.6 mg (13%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
1 cupsugar
1 cupbrown sugar
packed
7eggs
large
½ cupbutter
melted
2 x 12 ouncescans evaporated milk
2 cupshalf-and-half cream
1 ½ tablespoonsvanilla extract
1 teaspoonground nutmeg
1 teaspoonground cinnamon
¼ teaspoonground cloves
¼ teaspoonground ginger
20 ouncechallah bread
torn, or egg
1 cupraisins
2tart apples
medium, peeled and chopped
1 cupchopped walnuts
¼ cupbutter
cold, cubed
vanilla ice cream
optional
Instructions
Step 1
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.
Step 2
Transfer to a greased 13x9-in. baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm, with vanilla ice cream if desired.
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