Vanilla and Cinnamon Challah Bread Pudding Jewish
Savor the comforting warmth of Vanilla and Cinnamon Challah Bread Pudding, a decadent dessert rooted in Jewish culinary tradition. This recipe transforms rich, eggy challah bread into a luscious pudding, infused with aromatic vanilla, cinnamon, and a hint of nutmeg. Made with a creamy custard blend of whole milk, heavy cream, and two types of sugar, every bite is irresistibly tender and lightly sweetened. Perfectly golden and buttery on the outside, this easy-to-make dessert is baked to perfection in just 45 minutes. Ideal for holidays or special gatherings, it’s best enjoyed warm and can be finished with a dusting of powdered sugar for a visually stunning touch. Whether served as a dessert or indulgent brunch treat, this challah bread pudding is a celebration of comforting flavors and textures.
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Recipe Information
Ingredients
- 8 cups (cubed) challah bread
- 4 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 tablespoons (melted) unsalted butter
- 2 tablespoons (optional, for garnish) powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with unsalted butter or cooking spray.
Cut the challah bread into 1-inch cubes and spread them evenly in the greased baking dish.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
Slowly pour the egg mixture over the challah bread cubes, ensuring all the bread is evenly soaked.
Gently press down on the bread cubes with the back of a spoon or spatula to fully submerge them in the egg mixture. Let it sit for 10 minutes to soak.
Drizzle the melted butter over the top of the bread pudding.
Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Remove from the oven and let the bread pudding cool for 10 minutes before serving.
If desired, dust the top with powdered sugar before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
9250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.9 g | 361% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2086 mg | 695% | |
| Sodium | 9993 mg | 434% | |
| Total Carbohydrate | 1215.5 g | 442% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 425.0 g | ||
| Protein | 243.6 g | 487% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 2004 mg | 154% | |
| Iron | 72.3 mg | 402% | |
| Potassium | 3748 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
