Challah Bread Pudding
0
0
0
0
0
  • total
  • prep

Provided By:
Lauren Braun Costello

  • Would you say this recipe is...
    + VOTE NOW

    • Vanilla bean takes the center stage in this classic bread pudding. Any bread will do, but the egg flavor of challah is optimally paired with the vanilla custard. Serve with a simple vanilla sauce for maximum flavor and creamy decadence. It's a wonderful dish for parties and large gatherings since it can be made ahead and is served easily.

    Ingredients

    Serves:

      • 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

    Directions

    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.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    14 Comments

    Filter by:
    barbara

    I love this recipe. It's easier than you think.

    August 21 2012 at 7:41 AM Report abuse rate up rate down Reply
    Sandy Seiler

    Pudding: used stale plain french bread + 1/3 loaf white bread, increased ingredients by 1/3 (except sauce), used tsp of pure vanilla in each instead. No water bath so placed small pan of water in oven while baking - made 9"x12" pan. Keeper = THX

    January 03 2011 at 12:38 AM Report abuse rate up rate down Reply
    anitanurse88

    This sounds and looks so good. Something different to serve company. My experience is always follow the exact directions and ingredients of a recipe.

    December 22 2010 at 7:51 PM Report abuse rate up rate down Reply
    dcarlsonsspirit

    Where is the hard sauce recipe to drizzle over the bread pudding?

    December 22 2010 at 6:29 PM Report abuse rate up rate down Reply
    itsrichsold

    Without a vanilla pod, what is the equivalent vanilla extract liquid measure?? thanx

    December 22 2010 at 3:48 PM Report abuse rate up rate down Reply
    tinliz40

    Vanilla beans are sold in the spice section of supermarket in one of those little spice bottles

    December 22 2010 at 3:13 PM Report abuse rate up rate down Reply
    Bolero's Treasur

    challah is the best but stale french bread works well too as long as it plain. Both are also good for french toast!

    December 22 2010 at 2:20 PM Report abuse rate up rate down Reply
    Karen & Larry

    I am going to try this with pure vanilla extract instead of that bean... My Mother used to use up all our left over bread this way in the 1940's and 50's when I was a child. Her Mother did the same for her when she was a child during the depression.

    December 14 2010 at 3:43 PM Report abuse rate up rate down Reply
    murrayut

    I asked for vanilla beans at the supermarket and they just shook their heads. What's the point of publishing a recipe with hard-to-find ingredients?

    December 14 2010 at 3:21 PM Report abuse rate up rate down Reply
    2 replies to murrayut's comment
    Bolero's Treasur

    part of cooking is improvising! try a natural foods type of store or just use vanilla extract.

    December 22 2010 at 2:23 PM Report abuse rate up rate down Reply
    Sharon

    for the best vanilla prices and vanilla beans try www.cooksvanilla.com their beans are the freshest

    December 22 2010 at 7:23 PM Report abuse rate up rate down Reply
    Charlotte

    Why not just make Bon Ton* bread pudding and add cinnamon or other spices you like? It's much simpler and just as good. *Bon Ton is an old New Orleans restaurant now out of business. Google recipe.

    December 09 2010 at 1:20 PM Report abuse rate up rate down Reply

    Also on AOL >>>