I waited a long time to have my first taste of bread pudding–too long, in fact. My lack of bread pudding wasn’t by choice, I simply had never heard of it until I had children of my own. Though I grew up with Mandel bread, babka, and rugelach, we never had bread pudding. Well into adulthood, a friend brought it to a party I attended, and as soon as I tasted it, I was hooked. It left an indelible mark on my memory.
Our favorite restaurant in town serves a different bread pudding every day, using the bread from the day before to make it– what a great way to reuse the leftover loaves! Now, every time I am there, I have to try it. Even if the ingredients don’t sound appealing to me, I always try it, and it is always so delicious. It is perfect for dessert or brunch.
Bread pudding is layers of bread mixed with a delicious, creamy custard made from eggs, sugar, and cream or milk. Using heavy cream alone will give the richest, most delicious results, but you can use milk, half-and-half, or a combination.
It is very easy to make and there are so many possibilities when choosing ingredients. Raisins, apples, almonds, white chocolate, chocolate chips, bourbon, caramel sauce… the list goes on! Use just one, or two that pair well together. There are also many bread choices to make it with. My favorite is challah bread, but you could use brioche, French or Italian bread. No matter the bread, it always comes out perfect.
This dessert is a winner. It is kind of more like a souffle because of all the eggs, but still a bread pudding in my book. The vanilla bean, cinnamon, and orange lend savory essence. The egg and egg yolks, milk, and cream come together into a creamy custard that makes an exquisite, luxurious dessert. This is one recipe you will find yourself making again and again. Bring it to a friend’s home, they will think you’ve been baking all day!
This recipe is courtesy of The Kosher Palate and will serve 6 to 8 people who will be tempted to try their own flavor combinations.
Ingredients for Challah Souffle:
1 medium challah, 4 challah rolls or 4 large croissants
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened at room temperature for 15 minutes, plus extra for serving on the side
3/4 cup maple syrup (not pancake syrup) divided, plus extra for serving on the side
10 large eggs
3 cups light cream
1 teaspoon cinnamon
2 tablespoons confectioners’ sugar
In the bowl of a food processor fitted with a metal blade, coarsely chop the challah or croissants (or just break them into pieces with your hands).
Distribute chopped bread evenly over the bottom of a 9 by 13-inch casserole or baking dish.
Combine the cream cheese, butter, and 1/4 cup maple syrup in the food processor; pulse until smooth.
Spread over the chopped bread.
In a separate medium bowl, beat the eggs, remaining 1/2 cup maple syrup, and cream.
Pour over the mixture.
Sprinkle with the cinnamon.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Uncover the souffle and bake for 45 to 50 minutes or until puffed and golden.
Sprinkle with confectioners’ sugar.
Serve with warmed maple syrup and softened butter.
It’s that simple!
