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Challah Bread Pudding: A Sweet Nostalgia

The aroma of cinnamon and vanilla, mingled with the subtle sweetness of challah, always transports me back to my grandmother’s kitchen. Bubbe, as we called her, had a way of transforming humble ingredients into something extraordinary. Her challah bread pudding, studded with plump dried cherries and golden raisins, was a staple at every holiday gathering. It wasn’t just dessert; it was a warm embrace, a taste of love, and a reminder of simpler times, all baked into a comforting, golden-brown square.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Yield: 1 (11×7 inch) baking dish
Dietary Type: Not specified (can be modified for dairy-free with substitutions)

Ingredients

2 1/2 cups low-fat milk (2%)
1/2 cup dried tart cherries
1/2 cup golden raisins
1/2 cup fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon salt
3 large eggs
8 cups challah (cut into 1-inch cubes, about 1/2 loaf) – Note: Using day-old challah is ideal.
Cooking spray
2 tablespoons sugar

Equipment Needed

Large bowl
Measuring cups and spoons
Whisk
11×7 inch baking dish
Oven

Instructions

Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Make sure the oven rack is positioned in the center for even baking.
In a large bowl, combine the low-fat milk, dried tart cherries, golden raisins, fat-free sweetened condensed milk, vanilla extract, ground cinnamon, fresh grated nutmeg, and salt. Whisk all these ingredients together thoroughly until they are well combined. This creates the custard base that will soak into the challah.
Add the challah cubes to the bowl with the custard mixture. Gently toss the bread cubes to coat them evenly. Ensure that all the challah pieces are moistened with the liquid.
Let the challah mixture stand for 30 minutes, stirring occasionally. This allows the challah to fully absorb the custard, resulting in a moist and flavorful bread pudding. The stirring helps to ensure even saturation.
While the challah is soaking, prepare your 11×7 inch baking dish by coating it with cooking spray. This will prevent the bread pudding from sticking to the dish during baking and make serving easier.
After the challah has soaked for 30 minutes, spoon the challah mixture into the prepared baking dish. Distribute the mixture evenly in the dish.
Sprinkle the top of the challah mixture evenly with sugar. This will create a slightly caramelized and crispy top layer as it bakes.
Bake at 325 degrees Fahrenheit (160 degrees Celsius) for 55 minutes, or until the pudding is set. To check for doneness, insert a knife into the center of the bread pudding. If it comes out clean, it is ready. The top should also be golden brown. If the top is browning too quickly, you can tent it loosely with foil for the last 15 minutes of baking.
Let the bread pudding stand for 15 minutes before serving. This allows it to cool slightly and set further, making it easier to cut and serve.

Expert Tips & Tricks

Using Stale Challah: Day-old or slightly stale challah works best for bread pudding. It absorbs the custard better than fresh bread, resulting in a better texture. If your challah is very fresh, you can lightly toast the cubes in the oven before adding them to the custard.
Custard Consistency: The ratio of liquid to bread is crucial. If you prefer a drier bread pudding, slightly reduce the amount of milk. For a more decadent and custard-like texture, consider adding an extra egg yolk to the custard.
Spice it Up: Feel free to adjust the spices to your liking. A pinch of cardamom or ginger can add a warm, aromatic twist.
Make Ahead: The bread pudding can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. This is a great option for busy schedules. Just add a few extra minutes to the baking time if baking from cold.
Preventing a Soggy Bottom: To avoid a soggy bottom, ensure your oven is properly preheated and the baking dish is not overcrowded. A slightly higher baking temperature (e.g., 350°F) for a shorter time can also help.

Serving & Storage Suggestions

Serve the challah bread pudding warm. It’s delicious on its own, but you can also enhance it with a dollop of whipped cream, a drizzle of maple syrup, or a scoop of vanilla ice cream. A dusting of powdered sugar can also add a touch of elegance.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave or bake in a preheated oven at 300°F until heated through.

For longer storage, you can freeze individual portions of the bread pudding. Wrap them tightly in plastic wrap and then in foil. Frozen bread pudding can last for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	215	N/A
Fat	N/A	N/A
Saturated Fat	N/A	N/A
Cholesterol	N/A	N/A
Sodium	N/A	N/A
Carbohydrate	N/A	N/A
Fiber	N/A	N/A
Sugars	N/A	N/A
Protein	N/A	N/A

Note: Nutritional information is approximate and may vary based on specific ingredients used.

Variations & Substitutions

Dairy-Free: Substitute the low-fat milk with almond milk, soy milk, or oat milk. Ensure the sweetened condensed milk is also dairy-free, or make your own using coconut milk.
Gluten-Free: Use gluten-free challah bread. You may need to adjust the soaking time, as gluten-free bread can sometimes absorb liquid differently.
Fruit Variations: Experiment with different dried fruits, such as cranberries, apricots, or blueberries. You can also add fresh fruits like apples or pears.
Nutty Twist: Add chopped nuts, such as pecans or walnuts, to the challah mixture for added texture and flavor.
Chocolate Indulgence: Incorporate chocolate chips or chunks into the bread pudding for a decadent treat.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread?
A: While challah is traditional, you can substitute brioche, croissants, or even regular white bread. Keep in mind that the texture and flavor will vary depending on the type of bread used.

Q: My bread pudding is too dry. What did I do wrong?
A: The most common cause of a dry bread pudding is not enough liquid. Ensure that the challah is fully submerged in the custard mixture and allow it to soak for the recommended time. You can also try adding a little more milk to the custard.

Q: Can I add alcohol to the bread pudding?
A: Yes! A splash of rum, bourbon, or brandy can add a warm, sophisticated flavor. Add it to the custard mixture before soaking the bread.

Q: How do I prevent the top from burning?
A: If the top of the bread pudding is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Grease the slow cooker insert, add the challah mixture, and cook on low for 3-4 hours, or until set.

Final Thoughts

Challah bread pudding is more than just a dessert; it’s a celebration of simple pleasures and shared moments. Whether you’re recreating a cherished family recipe or discovering it for the first time, I hope this recipe brings warmth and joy to your kitchen. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with loved ones and savor every delicious bite! Feel free to leave your feedback and let me know how your bread pudding turns out. Enjoy!

Challah Bread Pudding Recipe