Challah Bread Pudding

Total Time Prep: 25 min. Bake: 40 min.
Yield 16 servings
Test Kitchen Approved
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

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 a 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

Directions

  1. 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.
  2. Transfer to a greased 13x9-in. baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm, with vanilla ice cream if desired.

Nutrition Facts

3/4 cup: 498 calories, 24g fat (11g saturated fat), 152mg cholesterol, 300mg sodium, 59g carbohydrate (40g sugars, 2g fiber), 12g protein.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC