Raspberry Challah Bread Pudding
Servings Prep Time
6People 25 Minutes
Cook Time Passive Time
50-60Minutes 20Minutes
Servings Prep Time
6People 25 Minutes
Cook Time Passive Time
50-60Minutes 20Minutes
Ingredients
  • 4 1/2cups cubed, stale challah bread(crust removed)
  • 3 eggs
  • 1cup Vitamin D Milk
  • 1cup heavy whipping cream
  • 1/4cup brown sugar(firmly packed)
  • 1/2cup white sugar
  • 1/8teaspoon salt
  • 1teaspoon vanilla
  • 1/2teaspoon cinnamon
  • 1/4teaspoon nutmeg
  • 1 1/3cup raspberries(fresh~if using frozen, thaw first)
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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