CHALLAH BREAD PUDDING

Challah Bread Pudding image

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

Provided by Taste of Home

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 498 calories, Fat 24g fat (11g saturated fat), Cholesterol 152mg cholesterol, Sodium 300mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 12g protein.