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Submitted to the My kosher recipe contest
Have you ever baked too many challah bread loaves for Shabbat and had way too much leftover bread on Sunday? Here’s a great way to use that up: challah bread budding Think of bread pudding as a classier, grown up version of French toast. It is such an easy recipe to follow, it’s so easy to customize and make it your own. Bake it in individual ramekins, regular deep pans, muffin pans, your choice! I keep a bag of leftover bread in my freezer and make this recipe whenever that bag gets full. It can easily be made pareve by substituting the cream with full fat coconut milk and it is a simply perfect dessert for Shabbat.1 pound challah bread
2 and 2/3 cups heavy cream (this can be substituted with half and half, whole milk or full fat coconut milk for a parve version)
2/3 cup caster sugar
4 eggs
1 teaspoon vanilla extract
a pinch of kosher salt
powdered sugar for dusting on top
Mix the eggs, sugar, salt, vanilla and cream together.
Next, tear the stale bread into pieces (or cut it into cubes) and add it to the previously made mixture.
Let the bread soak into the mixture for at least 1 hour. You can definitely make this a day ahead and let the bread soak up all that liquid overnight, in the fridge.
Preheat your oven at 180°C (350°F). Prepare your baking dish accordingly – grease the baking pan if necessary with butter or oil (if the baking dish of choice is not non-stick). I used a classic deep ceramic baking dish, you can also bake the bread pudding in individual ramekins or muffin tins. The bread pudding should mostly be solid when tapped, but it is alright if it has some softer spots. Mine took 30-40 minutes to bake, but it all depends on the depth of the baking dish that you’re using, so just keep an eye on it.
Dust some powdered sugar on top, after letting the bread pudding cool for 10 minutes.
Serve it warm with freshly whipped cream, ice cream, jam or chocolate sauce. There you have it! A simple, easy to make dessert, with a unique custard-like texture.
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