Challah Bread Pudding

Preparation Time:  20 minutes
Cooking Time:  45 minutes

Servings: 12


  • 8 thick slices day-old challah or brioche, cubed
  • 3 cups whole milk
  • 3/4 cup heavy cream
  • 3/4 cup sugar
  • 3 large eggs
  • 3 tablespoons butter, melted
  • seeds from half a vanilla bean
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup golden raisins, optional
  • Vanilla Sauce Ingredients:
  • 1 cup heavy cream
  • seeds from half a vanilla bean, plus the pod
  • 4 egg yolks
  • 5 tablespoons sugar


Gather these tools: cutting board, chef’s knife, bread knife, wet and dry measuring cups, measuring spoons, large and medium mixing bowls, rubber spatula, 2-quart casserole, shallow roasting pan, whisk, wooden spoon

Preheat the oven to 350oF; place the rack in the center of the oven.

Place the bread pieces in a large bowl. Add the milk and cream, and stir well to soak all pieces. Set aside.

In a medium bowl, beat the eggs and sugar until thick and creamy, and lightened in color. Add the melted butter, vanilla seeds, cinnamon, and nutmeg. Pour this mixture over the milk-soaked bread. Gently fold in the optional raisins.

Pour the mixture in a casserole set in a shallow roasting pan and prepare a water bath: pour enough boiling water in the roasting pan to reach half-way up the sides of the casserole.

Bake until set and golden brown, about 45 minutes.

Meanwhile, prepare the vanilla sauce. In a small, heavy saucepan, heat cream, vanilla beans, and vanilla pod until it is almost boiling, with bubbles forming at edges. Discard the vanilla pod. Quickly whisk together egg yolks and sugar until thick, creamy, and lightened in color. Slowly pour 1/3 of hot cream into the egg/sugar mixture, whisking constantly. Gradually add the egg/sugar mixture to the saucepan with the remaining cream, whisking constantly. Continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from the heat immediately and strain if necessary. Set aside.

Remove the bread pudding from the roasting pan. Serve warm with warm sauce, or cold with chilled sauce.

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Low-Fat Chocolate Bread Pudding

Preparation Time:  20 minutes
Cooking Time:  20 minutes

Servings: 2


  • Nonstick cooking spray
  • 1 cup firm-textured white bread cubes (from about 1-1/4 slices of Italian or sourdough bread)
  • 2 tablespoons miniature semisweet chocolate pieces
  • 2 tablespoons sugar
  • 1/3 cup fat-free milk
  • 3 tablespoons refrigerated or frozen egg product, thawed, or 1 egg
  • 1/2 teaspoon finely shredded orange peel
  • 1/4 teaspoon vanilla
  • Sifted powdered sugar or fat-free whipped topping (optional)
  • Directions

    Spray two 6-ounce individual souffle dishes or custard cups with nonstick cooking spray. Divide the bread cubes between the two souffle dishes or cups.

    Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.

    Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking. Uncover before baking.

    Bake in a 350 degree F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired. Makes 2 servings.

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