Challah Bread Pudding Recipe (2024)

A rationale for the vertical orientation of the slices would be helpful, since to my way of thinking the custard would pool in the lower portion, with the upper being dry. The photo sure doesn't make me think the bread is saturated with custard...

What if you follow the recipe as to soaking overnight, and before baking turn each slice over as best you can with the soaked part now on top. I would imagine the bottom of the soaked bread would fall apart, but if successful all of the bread would have the delicious taste. OR you could put a second pan the exact size of the first over the top of the soaked bread and flip it over into the second pan. Do this over a sheet pan, pour any spilled liquid into the pan with the bread.

Paul Joseph, Seems pretty clear: ‘ Working with one slice at a time, thoroughly dip the bread in the mixture, then stand each piece vertically in a deep, 9-inch or equivalent attractive baking pan or baking dish. Fill in any holes with cut-up pieces of dipped bread and pour any leftover cream into the baking pan.’ Methinks the bread is sufficiently soaked. You can always do it another way, though why not try this out?

I would totally recommend this recipe! It got rave reviews from my houseguests, even my granddaughters who are very picky eaters. There were no leftovers! I followed the recipe exactly, but I added some extra chocolate chips on top and put it in a 9x9 Pyrex because I don't have a nice baking dish. I did let it cook an extra 10-12 minutes beyond what was suggested.I will totally make this again when we have stay-over company. It was way easier and less messy than cooking up a full-on breakfast

Anyone worried about the bread not being soaked shouldn't be. The challah works like a sponge as expected. We made this for the holiday and it was a huge hit! Had a bit of trouble figuring out what pan would be best since what I consider our 9" baking pan did not have high enough sides. Went with a large loaf pan and it was perfect.

Anyone worried about the bread not being soaked shouldn't be. The challah works like a sponge as expected. We made this for the holiday and it was a huge hit! Had a bit of trouble figuring out what pan would be best since what I consider our 9" baking pan did not have high enough sides. Went with a large loaf pan and it was perfect.

I made this Christmas morning (didn’t do the overnight version) and it was great. I didn’t have poppy seeds, so I added chopped dates, shredded coconut, and chopped pecans. We loved it and it was fairly easy.

I would totally recommend this recipe! It got rave reviews from my houseguests, even my granddaughters who are very picky eaters. There were no leftovers! I followed the recipe exactly, but I added some extra chocolate chips on top and put it in a 9x9 Pyrex because I don't have a nice baking dish. I did let it cook an extra 10-12 minutes beyond what was suggested.I will totally make this again when we have stay-over company. It was way easier and less messy than cooking up a full-on breakfast

I used a 20 oz loaf of challah that had been previously frozen, and left out for more than a day, and there was still lots of egg batter left to pour into the dish. As a result it was still runny after the 20 minute bake and needed more time. Next time I will definitely pre-soak for at least an hour, preferably overnight, and perhaps tear the bread into chunks as others have suggested. The chocolate definitely makes the dish, so I would recommend adding extra!

I actually tear the challah into chunky pieces and soak them overnight. Then pour the entire mixture into a baking dish and put in the oven. It’s easier and the resulting dish comes out delicious although more like a soufflé.

When I’ve made bread pudding in the past, the torn bread was soaked in the batter overnight. The best bites were the pieces that were left sticking out of the batter that made a nice textural contrast to the soft custardy pudding. I imagine that’s what happens here. Sounds like a good method to me, and a beautiful presentation as well! I will be trying this for sure!

Wondering if I could try the recipe as is but substituting 1 or 2 percent milk instead of cream, knowing wont be as rich, but might work, or almond milk?

Did anyone try with coconut milk or almond milk or other nondairy?

I wonder if this could be made simply w/chocolate babka, frozen and then enjoyed for dessert w/ice cream of creme fraiche...bake from frozen or thaw overnight, chilled and adjust baking times accordingly? And I might skip the poppy seeds...

Paul Joseph, Seems pretty clear: ‘ Working with one slice at a time, thoroughly dip the bread in the mixture, then stand each piece vertically in a deep, 9-inch or equivalent attractive baking pan or baking dish. Fill in any holes with cut-up pieces of dipped bread and pour any leftover cream into the baking pan.’ Methinks the bread is sufficiently soaked. You can always do it another way, though why not try this out?

Vertical orientation might provide a contrast of textures - crunchy and creamy. I haven't tried it; just a thought.

A rationale for the vertical orientation of the slices would be helpful, since to my way of thinking the custard would pool in the lower portion, with the upper being dry. The photo sure doesn't make me think the bread is saturated with custard...