One-Pot Wonders

Challah French Toast Bread Pudding

by:
May 21, 2010
3.7
3 Ratings
Challah French Toast Bread Pudding
  • Serves 8-10
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

What You'll Need
Ingredients
  • 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
Directions
  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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  • cheese1227
    cheese1227
  • drbabs
    drbabs
  • dymnyno
    dymnyno
  • AntoniaJames
    AntoniaJames
  • Oui, Chef
    Oui, Chef
Oui, Chef
I am a father of five, who recently completed a two year professional hiatus during which I indulged my long held passion for cooking by moving to France to study the culinary arts and immerse myself in all things French. I earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the Bordeaux L’Ecole du Vin. About six months ago started "Oui, Chef", which is a food blog that exists as an extension of my efforts to teach my children a few things about cooking, and how our food choices over time effect not only our own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences through the blog, I hope to inspire other families to start spending more time together in the kitchen, cooking healthy meals as a family, passing on established familial food traditions, and perhaps starting some new ones.

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12 Reviews

ohyoucook
ohyoucook December 6, 2010
The only problem I have with the recipe is having leftover challah ... I have to make an extra one and hide it! Great presentation and photo!
 
cheese1227
cheese1227 December 5, 2010
Beautiful presentation!
 
drbabs
drbabs June 20, 2010
Hi Steve--we have family staying overnight with us and made it for breakfast--delicious! It was really easy to put together and just put in the oven this morning--everyone really loved it. Also, just in case you were wondering, I made it with low fat milk and it was still really good--maybe not as creamy as yours, but quite good nonetheless. (And a little less fattening. Which, on a weekend of nonstop eating is a bonus.) Happy Father's Day!!
 
dymnyno
dymnyno May 22, 2010
I didn't mean to butcher her name...Sarah Shatz.
 
dymnyno
dymnyno May 22, 2010
Beautiful pic...Sara Schatz could not do better!
 
Oui, C.
Oui, C. May 25, 2010
You're very kind. Most of the photo credit for this shot goes to my wife, not only did she "food style" it, but she also provided the deft hand pouring the syrup. All I had to do was press the shutter release! - S
 
drbabs
drbabs May 21, 2010
Oh, I love this.
 
Oui, C.
Oui, C. May 22, 2010
Thanks, drbabs!
 
AntoniaJames
AntoniaJames May 21, 2010
Mmmmm. Sounds heavenly. In my house, we'd need the long rolling pin, not a mere spatula, to fend off the ravenous hordes . . . . . Saved to my recipes. ;o)
 
Oui, C.
Oui, C. May 22, 2010
Too funny....now that my kids are getting a little bigger, I may find myself in the rolling pin camp before long. Hope you like this dish! - S
 
AntoniaJames
AntoniaJames May 22, 2010
Well, I can't complain too much . . . BigBear, my eldest, who recently returned home from college for the summer, announced yesterday that he wants to learn how to make bread. He also requested, within 24 hours of returning to CA, that we host another potluck here before he goes back to school in August . . . . I must be doing SOMETHINIG right. ;o)
 
Oui, C.
Oui, C. May 25, 2010
Sounds like you're doing lots of things right, AntoniaJames....he wants to bake bread? How cool is that! Before you know it, he'll have his own account here on Food52, and will be competing head-to-head with his Mom. Cheers - S