Challah Bread Pudding with Raisins

Name: Challah Bread Pudding with Raisins
Ingredients: ⅔ cup sugar; 2 large egg yolks; 5 large eggs; 3½ cups (4–5 ounces) cubed (¾-inch) day-old challah or other egg bread, crusts partially trimmed; ½ cup raisins or dried currants; ½ cup raisins or dried currants; 2½ teaspoons pure vanilla extract; 3 cups milk; 3½ cups (4–5 ounces) cubed (¾-inch) day-old challah or other egg bread, crusts partially trimmed; 3½ cups (4–5 ounces) cubed (¾-inch) day-old challah or other egg bread, crusts partially trimmed

Preparation info

Serves about
6

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Rich with eggs, challah (Jewish egg bread) makes as good a bread pudding as it does French toast. This is another basic bread pudding.

Ingredients

3½ cups (4–5 ounces) cubed (¾-inch) day-old challah or other egg bread,

Dessert
Vegetarian

Method

Preheat the oven to 375 degrees F, with a rack in the center. Let the bread cubes stand at room temperature to dry out slightly.
In a large bowl, whisk together the eggs, egg yolks and sugar. Whisk in the milk and vanilla. Add the bread cubes and raisi