Okay, I’ll admit it… today’s blog is slightly naughty. There is nothing healthy about the recipe I’m presenting here, but it’s absolutely one of my favorite indulgences. I created this recipe to use up the extra challah bread from our Friday night Shabbat blessing, and it has become a family classic– a recipe that will be handed down in my family. Shabbat is the holiest of days, but this recipe is– in a word– sinful.
I know some of my blog readers aren’t in love with raisins. If raisins aren’t your thing, feel free to substitute chocolate chips, which will give the pudding an extra bit of decadence. I photographed this blog using chocolate chips, but most of the time I make it with raisins. Either way is delicious.
Also, if you don’t want to add Kahlua to the sauce (though I highly recommend it!), you can double the amount of vanilla. For those of you who are strictly kosher, it can be tough to find Kahlua with a kosher hechsher. Imported Kahlua under the Spanish label was approved by Star K in 2008, but the standards sometimes change. If you’re concerned about this, just double the vanilla in the sauce– it will still taste fabulous.
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Challah Bread Pudding Ingredients
- 1 loaf plain (unseeded) challah bread- day old is okay
- 1 cup chopped walnuts
- 1 quart half and half
- 6 eggs, beaten
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 tbsp melted butter
- 2 tsp cinnamon
- 1 1/2 tsp vanilla
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups raisins or chocolate chips (optional)
Kahlua Cream Sauce Ingredients
- 3 tbsp unsalted butter
- 1 pint heavy whipping cream
- 1 egg
- 3/4 cup sugar
- 1 tbsp flour
- 1/4 tsp nutmeg
- Dash of salt
- 1 tbsp Kahlua liqueur
- 1 tsp pure vanilla extract
You will also need
- Electric mixer or immersion blender
- It can be difficult to find Kahlua with a kosher hechsher. Imported Kahlua under the Spanish label was approved by Star K in 2008, but the standards can change. If you're concerned about this, simply double the vanilla in the sauce in place of kahlua.
- Preheat the oven to 350 degrees F. Slice the challah bread into 1-inch cubes. You’ll need about 12 cups of loosely packed cubes. If you don’t have enough challah on hand, you can mix in any kind of light-colored bread to make up the difference (white, buttermilk, Hawaiian). Spread into a single layer on two cookie sheets, place in oven, and lightly toast the cubes for 7-8 minutes until they are dry and just beginning to brown. Remove from oven and allow to cool.
- Meanwhile, heat a skillet over medium. Toast the chopped walnut pieces, stirring constantly, until they begin the lighter colored parts of the walnut flesh begin to brown. Remove from heat.
- In a very large mixing bowl, combine half and half, beaten eggs, sugar, brown sugar, melted butter, cinnamon, vanilla, nutmeg and salt. Use an electric mixer or immersion blender to thoroughly blend all ingredients.
- Pour the toasted challah cubes, chopped walnuts, and raisins into the liquid mixture. Stir all ingredients together for a couple of minutes until the bread cubes have soaked up most of the liquid. You may have to lightly mash some of the bread cubes down to make sure they’re fully immersed in liquid.
- Generously grease a 9×13 baking dish or pan. Pour the bread pudding mixture into the dish, being sure to scrape any excess liquid from the bowl. Cover tightly with foil. Bake pudding at 350 degrees F for 1 ¼ to 1 ½ hours. Take off the foil after 1 hour to let the top brown.
- The pudding is done when the top is brown and springy to the touch. The center of the pudding should be baked through, not liquid. Serve warm topped with Kahlua Cream Sauce.
- To make the Kahlua Cream Sauce, melt the butter in a small saucepan over medium heat. Add heavy whipping cream to the pan, whisking to blend with the butter.
- Add egg, sugar, flour, nutmeg and salt to the pan. Whisk continuously for about 10 minutes until the sauce thickens. Remove from heat. Whisk in Kahlua and vanilla.
- Serve warm atop freshly baked bread pudding.