Challah bread pudding
Have some leftover challah bread? This is a perfect fall recipe for bread pudding! There are notes of apple, cinnamon, and a little bit of whiskey!
Servings 12 pieces
Ingredients
- 1/2 loaf day-old challah bread cut into 2" cubes
- 1 apple chopped in 1/2" pieces
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 4 eggs
- 2 tbsp unsalted butter (a bit more to grease the baking dish)
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon (For an extra kick of cinnamon sprinkle a bit on the apples before tossing them in with the bread).
- pinch of salt
- 1 shot Honey whiskey (I used Wild Turkey American Honey Whiskey for its deep flavor)[optional]
Instructions
- Heat up warm milk, butter, vanilla, cinnamon, sugar, and salt in a sauce pan on low heat until butter melts. Add whiskey. Take off heat and cool.
- Beat in eggs into the cooled milk mixture.
- In a buttered baking dish that fits at least 6 cups, add the bread, and apples and pour the mixture over the bread.
- Let the bread soak in the custard (about 45 minutes to an hour).
- Bake for 30-45 minutes (depending on your oven, mine was 33 minutes). The edges of the bread should have turned brown and the custard should set but still be a bit wobbly.
- Serve warm or cold. It goes well with vanilla ice cream. I also like to sprinkle some cinnamon and powdered sugar on top!