Raspberry Challah Bread Pudding

Whenever you add a sweet~eggy~creamy~cinnamony mixture to bread, the result can only be fabulous. And that sums up this bread pudding.  Using leftover challah bread (or feel free to substitute with a similar bread~brioche or Hawaiian would work well), this dish comes together quite easily and tastes so delicious.  The cinnamon and nutmeg go beautifully with the raspberries and has just the right amount of sweet~tart.  It’s comfort food that would be great any time of year, but especially in the colder months~which, if you live in Michigan, could be year~round.

The very best time to eat this is the day after, as the flavors have had time to meld together.  It’s great right out of the oven, but, as with many dishes, the day after will give you the best flavor.

Sláinte!

breadpudding09

 

 

breadpudding02

 

 

breadpudding13

Whenever you add a sweet~eggy~creamy~cinnamony mixture to bread, the result can only be fabulous. And that sums up this bread pudding.  Using leftover challah bread (or feel free to substitute with a similar bread~brioche or Hawaiian would work well), this dish comes together quite easily and tastes so delicious.  The cinnamon and nutmeg go beautifully with the raspberries and has just the right amount of sweet~tart.  It’s comfort food that would be great any time of year, but especially in the colder months~which, if you live in Michigan, could be year~round.

The very best time to eat this is the day after, as the flavors have had time to meld together.  It’s great right out of the oven, but, as with many dishes, the day after will give you the best flavor.

Sláinte!

breadpudding09

 

 

breadpudding02

 

 

breadpudding13

Raspberry Challah Bread Pudding
Print Recipe
Servings Prep Time
6 People 25 Minutes
Cook Time Passive Time
50-60 Minutes 20 Minutes
Servings Prep Time
6 People 25 Minutes
Cook Time Passive Time
50-60 Minutes 20 Minutes
Raspberry Challah Bread Pudding
Print Recipe
Servings Prep Time
6 People 25 Minutes
Cook Time Passive Time
50-60 Minutes 20 Minutes
Servings Prep Time
6 People 25 Minutes
Cook Time Passive Time
50-60 Minutes 20 Minutes
Ingredients
  • 4 1/2 cups cubed, stale challah bread (crust removed)
  • 3 eggs
  • 1 cup Vitamin D Milk
  • 1 cup heavy whipping cream
  • 1/4 cup brown sugar (firmly packed)
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/3 cup raspberries (fresh~if using frozen, thaw first)
Servings: People
Instructions
  1. To dry bread cubes, preheat oven to 275°. Place cubed bread in single layer on rimmed baking sheet and bake for 15-20 minutes to dry out. Remove from oven and set aside.
  2. Meanwhile, whisk eggs together, then add milk, cream, brown and white sugar, salt, vanilla, cinnamon and nutmeg. Mix well.
  3. Increase oven temp to 350°. In a large bowl, place dry bread cubes and cover with egg mixture. Mix lightly to coat and let sit for 20 minutes. Gently fold in raspberries.
  4. Spray medium, round* 2 1/2 qt. oven~safe bowl with cooking spray, add pudding/egg mixture.
  5. Bake at 350° for 50-60 minutes~until golden brown and puffed up. Let cool for about 10 minutes then dust powdered sugar over the top.
Recipe Notes

*You can also use an oblong oven~safe dish, but will need to decrease cooking time.  Watch for it to puff up and turn golden brown, and set in the middle.

Adapted from FOOD52

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