Challah Bread Pudding Food

CHALLAH BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients until blended. Gently stir in bread; let stand until bread is softened, about 15 minutes. Stir in raisins, apples and walnuts. Dot with cold butter., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm, with ice cream if desired.

CHALLAH BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat the oven to 350°F and grease a large 9×13-inch baking dish with spray.
• Slice and cut bread into bite-sized pieces and assemble bread in prepared baking dish.
• In a large bowl, whisk eggs together. Then add in sugar, milk, vanilla, cinnamon, nutmeg, salt, and continue whisking to fully combine. Gently pour custard mixture over top of bread cubes.
• Add in soaked raisins on top of mixture and use a spoon or your hands to nestle in raisins.
• Bake bread pudding in the oven for 35-45 minutes or until top is golden brown in color and custard is cooked through completely.
• To make the bourbon sauce: in a medium sauce pan, combine all ingredients together and bring to a boil over medium-high heat. Reduce heat to low and cook sauce for 2-3 minutes, stirring constantly. Drizzle warm over bread pudding. Sauce can be stored in refrigerator for up to one week. Reheat sauce in microwave as necessary as it will harden in the refrigerator.

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

CHALLAH BREAD PUDDING WITH CHOCOLATE AND RAISINS

Steps:

• Preheat the oven to 325 degrees F.
• Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth.
• Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.
• Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.
• Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.
• Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top.
• Chocolate Ganache:
• 1 cup heavy whipping cream
• 1 cup semisweet chocolate chips
• In a small saucepan, heat heavy cream to just below a simmer.
• Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.
• Cover tightly with plastic wrap and let sit for 5 minutes.
• Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm.
• Cook's Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler.

GRANDMA'S BREAD PUDDING

Steps:

• Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
• In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
• Meanwhile, preheat the oven to 350°F (177°C). Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.
• Remove from the oven and allow to cool slightly before serving.

VANILLA AND CINNAMON CHALLAH BREAD PUDDING (JEWISH)

Steps:

• Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.
• Place the bread chunks in a large mixing bowl.
• In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
• Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
• Bake 35-45 minutes, or until lightly golden.
• Cool about 5 minutes before serving, although it will also taste just fine served cold.

APPLE-PECAN CHALLAH BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Toss bread with apples, nuts and raisins; place in 13x9-inch baking pan sprayed with cooking spray.
• Beat pudding mixes, 1 tsp. cinnamon and milk in large bowl with whisk 2 min. Pour over bread mixture; sprinkle with remaining cinnamon.
• Bake 50 min. to 1 hour or until hot and bubbly. Let stand 10 min. before serving. Top with COOL WHIP.

CHALLAH BREAD PUDDING

Steps:

• Preheat oven to 325°F. Grease a 9- by- 12-inch baking dish with cooking spray; set aside.
• Using a serrated knife, remove the crust of the challah by cutting off a thin layer around the entire loaf. Cut the remaining bread into 1-inch cubes. Place cubes of bread inside prepared baking dish. Scatter raisins across the bread cubes.
• In a stand mixer with the whisk attachment, beat together eggs, brown sugar, and granulated sugar on medium-high until tripled in volume, about 5 minutes. Add Grand Marnier, vanilla extract, and orange zest; mix to combine.
• In a separate container, stir together milk, buttermilk, and melted butter. Slowly stream into egg mixture, beating on low until well combined. Pour custard over the bread and raisins, gently pressing on the bread pieces with a spoon to help the custard soak into the bread. Allow to rest for 15 minutes.
• Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish with the greased side of aluminum foil. Place in preheated oven for 1 hour. Remove aluminum foil and bake until the top has dried slightly and the center of the bread pudding is set, about 30 minutes.

CHALLAH BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11x7 inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325 degrees for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.

CHALLAH BREAD PUDDING

Steps:

• Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
• After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
• Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
• Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.