|Posted on November 25, 2013 at 3:35 PM|
Celebrate Hanukkah and Thanksgiving falling on the same days this year with a dessert that combines the two: Challah Bread Pudding! Challah bread works perfect in bread pudding because it is high in egg. The result is a slightly rich pudding that can be eaten for dessert, or breakfast! This dessert is actually fairly easy, and can be made with ingredients you already have in your pantry and fridge.
Prep Time: 10 Minutes
Cook Time: 45 Minutes
By: Chef Hallie Norvet
1 Tablespoon Cold Butter
3 Cups Small Diced Day-Old Challah Bread
2 Tablespoons Melted Butter
1 Cup Whole Milk, or Half and Half
1/2 Cup Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1 Tablespoon Confectioners or Powdered Sugar for Dusting
*Tip: You can also add raisins, cranberries or other dried fruit into your pudding. Just add 1/2 cup to every 3 cups of bread.
You can cook this pudding in one of two vessels: A small 8 inch baking pan, or four individual 4 inch ramekins. I chose ramekins for my bread pudding because they look nice, and it gives everyone a nice individual portion.
Pre-heat your oven to 350. Grease your pan or ramekins with cold butter. Add the challah bread into your pan. Drizzle melted butter evenly over the bread until thoroughly soaked. Make your egg mixture. Mix eggs, milk, sugar, vanila, cinnamon and nutmeg together with a whisk until incorporated. Then slowly and evenly pour mixture over your bread. lightly tap with a fork until mixture is soaked into your bread. Pop into the oven for 45 minutes for an 8-inch pan, or 25 minutes for ramekins.
Lastly, take a fine mesh strainer and place powdered sugar into it, lightly dust over bread pudding for garnish. This pudding goes PERFECT with a chantilly whipped cream, or vanilla ice cream. Enjoy!