From Kenya and Chloe’s first taste of challah bread years ago they were totally hooked! It’s soft texture, buttery taste and beautiful braid made them instantly hooked. Traditionally, Challah, a Jewish braided bread is served at the three Sabbath meals, Friday night, Saturday lunch and late afternoon. When thinking about what I wanted to serve as a special treat when our family celebrates Hanukkah this year I thought about how much the kids would love Challah Bread Pudding.
After a meal of Roast Chicken and Zucchini or Potato Latkes I know the kids will freak out to have bowls of this luscious dessert offered to them. The best part is that you can serve it as a dessert or scrumptious breakfast during this holiday season.
The recipe takes no time to prepare and is a great use of leftover bread as the creamy mixture it’s baked in soaks into the bread as it cooks making it super soft inside with a nice crust on the outside. Served with maple syrup, honey, whipped cream or on it's own you’ve got a unique dish at this time of year that will make your family think you’re a super star!
Challah Bread Pudding (serves 9 )
- 4 large eggs
- 1 cup whole milk
- 3 tablespoons honey
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup chopped walnuts
- 1 loaf challah, about 1 pound, chopped into 1-inch cubes
1. Preheat the oven to 350F and grease an 8-inch square baking dish.
2. In a large bowl, whisk the eggs, milk, honey, vanilla, cinnamon, and salt.
3. Add the challah cubes and walnuts. Stir to coat evenly.
4. Place the mixture in the greased baking dish and press down lightly.
5. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 25-30 more minutes or until golden brown and set.