Challah Bread Pudding

I was looking for something fun to make with the kids for my wife on Mother’s Day and came across this great recipe for Bread Pudding over on Delicious Shots. We changed it up a little bit to use sliced challah but otherwise stayed true to this delicious suggestion.

The kids were able to get their hands into helping out which always wins them over. I had them cracking eggs, measuring ingredients, and breaking up challah pieces. Served up with powdered sugar and a big scoop of ice cream, I don’t need to tell you this dish was a hit with everyone!
Challah Bread Pudding

Challah Bread Pudding


350 grams sliced challah bread
5 eggs
1 1/2 cups evaporated milk
2 1/2 cups whole milk
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Butter (to butter the pan)
Powdered sugar and vanilla ice cream or whipped cream, for serving


  1. Cut the bread slices into quarters and set aside. Preheat the oven to 350 ˚F. Butter a 9×13 inch pan and set aside.
  2. In a bowl, whisk together the eggs, evaporated milk, whole milk, spices and vanilla. Mix until well combine and smooth.
  3. Arrange the bread in the prepared pan and pour over the egg mixture. Press gently with your hands and let it sit for 10 minutes.
  4. Bake for 45 minutes or until golden. Serve with vanilla ice cream or whipped cream.

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