Classic Challah Bread Pudding
Challah soaks up a rich vanilla custard, then bakes into a warm, creamy bread pudding with a softly puffed top.
Prep 15 min · Cook 55 min · Total 1 hr 45 min · Makes 12 servings
Ingredients
- Butter for greasing the pan
- 2 eggs
- 8 egg yolks
- 8 ounces granulated sugar
- 16 ounces heavy cream
- 32 ounces whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 25 ounces of stale challah, cut into rough 1-inch pieces
Directions
- Heat the oven to 325 degrees F with a rack in the center position. Rub butter over a ceramic baking dish and set it aside. In a large bowl, beat the eggs with the yolks until they come together smoothly. Keep whisking as you add the sugar gradually. After the sugar is fully incorporated, whisk for an additional minute, until the mixture looks paler. Add the cream, milk, vanilla, and salt, and whisk until everything is blended.
- Move the bread pieces into a large bowl. Pour the custard over the bread and let it soak for a few minutes. Turn the bread through the custard so every piece is coated, then let it sit for several minutes more. Pack the bread evenly into the baking dish. Pour any remaining custard over the bread and wait until it has fully soaked in.
- Seal the dish snugly with foil. Bake the pudding for 30 minutes while it is covered, then take off the foil and continue baking until the pudding has puffed a little and pressing the surface does not bring up any liquid, another 20-30 minutes. Rest it for 20 minutes, then serve warm.