I created this challah bread pudding recipe after my mother-in-law told me that she liked bread pudding. I was on a mission to create a version that was so good she’d ask me for the recipe. It worked! This can be served for breakfast, brunch or dessert. —Marsha Ketaner, Henderson, Nevada,
Ingredients
- 1 cup sugar
- 1 cup packed brown sugar
- 7 large eggs
- 1/2 cup butter, melted
- 2 cans (12 ounces each) evaporated milk
- 2 cups half-and-half cream
- 1-1/2 tablespoons vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 10 cups torn challah or egg bread (about 20-ounce loaf)
- 1 cup raisins
- 2 medium tart apples, peeled and chopped
- 1 cup chopped walnuts
- 1/4 cup cold butter, cubed
- Vanilla ice cream, optional
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Directions
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Nutrition Facts
3/4 cup: 498 calories, 24g fat (11g saturated fat), 152mg cholesterol, 300mg sodium, 59g carbohydrate (40g sugars, 2g fiber), 12g protein.
