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Challah Bread Pudding

from Willie Hernandez, Chef, Aprons Cooking School

Serves 8-12

1 loaf challah 1 inch cubed
1 quart half and half
4 eggs beat
1 cup sugar
½ cup light brown sugar
2 tablespoons melted butter
2 teaspoons cinnamon
1 ½ teaspoons vanilla
½ teaspoon nutmeg
½ teaspoon salt

Method
Preheat oven to 350 degrees
Toast bread cubes in oven until dry, about 7 minutes.
In large mixing bowl combine half and half, eggs, sugar, brown sugar, melted butter, cinnamon, vanilla, nutmeg and salt.  Mix  well.  Toss bread in bowl with rest of the ingredients. Mix well
Then add to greased baking pan and cover with foil. Bake 1 hour covered then cook uncovered for 30 minutes to brown top. Check doneness.  Should be springy and no liquid in the center.

Tue, September 17 2019 17 Elul 5779