Cinnamon raisin challah bread pudding is a warm and comforting dessert that’s perfect for any occasion, especially when you have leftover challah.
The rich, custardy base combines beautifully with the sweet cinnamon and plump raisins, creating a dessert that’s both nostalgic and delicious.
Serve it with a drizzle of warm caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
Preparation Time
- Total Time: 1 hour 30 minutes
- Active Time: 20 minutes
- Cooking Time: 1 hour
- Difficulty: Easy
- Servings: 8-10 servings
Ingredients
The Necessary Ingredients (Possible in All Kinds of Variations)
For the Bread Pudding:
- Challah Bread: 1 loaf (preferably a day old), cut into 1-inch cubes
- Raisins: 1/2 cup (soaked in warm water for 10 minutes and drained)
- Eggs: 6 large
- Whole Milk: 2 cups
- Heavy Cream: 1 cup
- Granulated Sugar: 3/4 cup
- Brown Sugar: 1/4 cup
- Vanilla Extract: 2 teaspoons
- Ground Cinnamon: 2 teaspoons
- Nutmeg: 1/4 teaspoon
- Butter: 2 tablespoons, melted (for greasing the baking dish)
For the Topping:
- Brown Sugar: 1/4 cup
- Ground Cinnamon: 1 teaspoon
- Butter: 2 tablespoons, melted
Optional Additions:
- Pecans or Walnuts: 1/2 cup, chopped (for added crunch)
- Caramel Sauce: For drizzling
- Vanilla Ice Cream: For serving
Alternative Ingredients:
- Dairy-Free: Use almond milk or coconut milk and a dairy-free cream substitute.
- Gluten-Free: Use gluten-free bread.
- Alcohol-Infused: Soak the raisins in rum or bourbon for a boozy twist.
Steps of Preparation
The Steps of Preparation (Possible in All Kinds of Variations)
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with the melted butter.
2. Prepare the Bread:
- Place the cubed challah bread in the greased baking dish. Sprinkle the drained raisins evenly over the bread cubes.
3. Make the Custard:
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and nutmeg until well combined.
4. Assemble the Bread Pudding:
- Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked. Let the mixture sit for 15-20 minutes to allow the bread to absorb the custard.
5. Prepare the Topping:
- In a small bowl, mix together the brown sugar and ground cinnamon. Drizzle the melted butter over the top of the bread pudding, then sprinkle the cinnamon-sugar mixture evenly on top.
6. Bake the Bread Pudding:
- Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and the custard is set. The bread pudding should be slightly puffed and firm to the touch, but still moist.
7. Serve:
- Allow the bread pudding to cool slightly before serving. Serve warm, drizzled with caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
Nutritional Benefits
Cinnamon raisin challah bread pudding offers a comforting dessert that’s also rich in flavor:
- Protein: Eggs provide a good source of protein, essential for muscle repair and growth.
- Calcium: Milk and cream contribute to calcium intake, supporting bone health.
- Antioxidants: Cinnamon is rich in antioxidants, which help reduce inflammation.
- Fiber: Raisins add fiber, which aids in digestion.
Possible Additions or Upgrades
- Fruit: Add diced apples or pears for a fruity twist.
- Nuts: Sprinkle chopped pecans or walnuts on top for added texture.
- Spices: Add a pinch of cloves or cardamom for a spicier flavor profile.
- Chocolate Chips: Mix in a handful of chocolate chips for a decadent variation.
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can assemble the bread pudding up to a day in advance and store it in the refrigerator. Bake it just before serving for the best texture.
How do I store leftovers?
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze bread pudding?
Yes, bread pudding can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil, and thaw in the refrigerator overnight before reheating.
What can I serve with this dessert?
Bread pudding pairs beautifully with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel or chocolate sauce.
How do I keep the bread pudding from becoming soggy?
Ensure the bread is slightly stale or toasted before soaking in the custard. This helps the bread absorb the custard without becoming too soggy.
Can I use other types of bread?
Yes, you can use brioche, French bread, or any sturdy, slightly stale bread for this recipe.
Is this dish kosher for Passover?
No, this recipe is not kosher for Passover as it contains chametz (leavened bread). For a Passover-friendly version, use matzo instead of challah.
Can I add alcohol to the recipe?
Yes, you can soak the raisins in rum, bourbon, or brandy for an added depth of flavor.
What if I don’t have challah?
Brioche or any soft, enriched bread can be used as a substitute for challah.
Can I make this dish dairy-free?
Yes, simply substitute the milk and cream with plant-based alternatives like almond milk or coconut milk, and use dairy-free butter.
Enjoy this warm and comforting cinnamon raisin challah bread pudding, and don’t forget to share this delicious dessert with friends and family! It’s a perfect way to end any meal on a sweet note.
