Bread pudding has become a favorite way to use leftover challah. It’s an incredibly rich and tasty dessert, and so simple to make! Check out my favorite recipe for bread pudding in my cookbook Cooking Inspired. Last week I actually had a whole babka left over from Shabbos (hard to believe, I know), and I didn’t want it to be thrown out, so I decided to treat it like I do any other leftovers… to remake it. Let’s just say there were no leftovers of this one.
Rip the pieces of the babka into small, bite-size pieces and place in a bowl.
In a separate bowl, whisk all the ingredients together and then pour over the cake pieces. Let sit for 1–2 hours, covered. Mix once or twice to distribute the cake.
Preheat oven to 350°F (180°C).
Spoon the mixture into 12 ramekins, place on a baking sheet, and bake for 30 minutes. Serve warm or at room temperature.
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freezer friendly? Can this be made ahead of time and frozen in the ramekins?
I would freeze them raw and bake last minute.
any substitute for coconut milk?
Almond milk? Rice milk?
Thank you!