Challah French Toast Bread Pudding

By • May 21, 2010 12 Comments

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Author Notes: This started as a Bon Appetit recipe years ago, but we've tinkered with it over the years to come up with this luscious, yet easy indulgence. I think the only thing we haven't changed over time is the use of Challah, because it is absolutely perfect in this dish. My favorite thing about this treat is that it is made in its entirety the night before serving, so in the morning, you just have to pop it into the oven, and set your timer. I recommend you keep a spatula handy while the pudding is baking in order to battle off the hordes that will inevitably descend on the kitchen at the first whiff of this lovely thing baking.Oui, Chef

Serves 8-10

  • 18 ounces Challah bread, torn into bite-sized pieces
  • 10 large, organic eggs
  • 3 cups whole milk
  • 3/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1 pinch kosher salt
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries or cherries
  • 1 cup chopped pecans
  • maple syrup and butter to serve
  1. Butter 10x13x2-inch baking dish. Tear up the bread and place it in the dish. Whisk the eggs with the milk, cream, sugars, vanilla, and spices, in medium bowl to blend; pour over bread. Sprinkle the raisins and dried fruit over the mix, and working with your hands, fold them in to incorporate them evenly through the bread. Press down on bread to make sure it gets moistened completely. Cover with foil and chill overnight.
  2. Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden, about 30-35 minutes longer. Spoon pudding onto plates, sprinkle with chopped, toasted nuts, and serve with a slathering of butter and warm maple syrup.

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