Challah Bread Pudding

A Luscious Hanukkah Treat for Breakfast or Dessert

There is something truly special about Challah. From its beautiful golden braid to its soft, buttery texture, it’s a bread that my kids fell in love with from their very first bite. This Challah Bread Pudding takes those bite-sized pieces of Challah and transforms them into a decadent, creamy custard bake topped with crispy walnuts. Whether you serve it as a celebratory Hanukkah breakfast or a cozy dessert after a meal of Latkes and Roast Chicken, it is guaranteed to be a family favorite.

Why This Recipe Wins

• The Ultimate Upcycle: This is the perfect way to use up a loaf of Challah that might be a day or two old. Stale bread actually works better here!
• Textural Heaven: You get the crunch of toasted walnuts, the silkiness of the creamy custard, and those irresistible “crispy edges” from the top of the bake.
• Double Duty: It’s sweet enough to be a dessert but hearty enough to serve as a festive holiday brunch.
• Simple Pantry Staples: Aside from the bread, you likely have the eggs, milk, and honey ready to go in your kitchen.

What You’ll Need

• 1 lb Challah Bread: An unsliced loaf is best so you can cut thick, 1-inch cubes.
• Whole Milk: Creates a rich, velvety custard. (Plant-based milk works too!).
• Eggs: The essential binder that creates that “French toast” interior.
• Honey: To complement the natural sweetness of the Challah.
• Walnuts: For a nutty, golden crunch.
• Vanilla & Cinnamon: For that classic, warm aroma.

How to Make It

1. The Bread: Cube your Challah into 1-inch chunks.Tip: If your bread is fresh, let the cubes sit out for a few hours to get slightly stale. This helps them soak up the custard without turning into mush.
2. The Custard: In a large bowl, whisk together the eggs, milk, honey, vanilla, and spices.
3. The Soak: Toss the bread cubes into the custard and stir gently until every piece is coated.
4. The First Bake: Pour the mixture into a greased casserole dish. Cover with foil and bake at 350°F for 30 minutes.
   • Covering it early on prevents the top from browning too quickly while the center sets.
5. The Finish: Remove the foil and bake for another 25–30 minutes until the top is golden brown and the pudding is set.

Get the Kids Involved: The “Bread Cubers”

Since the bread is soft, this is a great recipe for kids to help prep using kid-safe tools.

• Ages 3–5: Let them be the “Casserole Greasers.” Using a little butter or oil on a paper towel, they can make sure the baking dish is ready for the pudding.
• Ages 6–9: Have them help whisk the custard. Seeing the eggs and milk transform into a golden liquid is always a fun “science” moment in the kitchen.
• Ages 10+: Let them lead the “Bread Cubing.” With a serrated bread knife and supervision, they can practice cutting uniform 1-inch cubes.

Make It Your Own

• Nut-Free Option: If you have an allergy or just aren’t a fan of walnuts, swap them for raisins, dried cranberries, or chocolate chips.
• The “Bakery” Bread Swap: No Challah? No problem. Any crusty, rich bread like Brioche, Sourdough, or an Italian loaf will work beautifully.
• The Finishing Touch: Serve each bowl with a dusting of powdered sugar, a drizzle of maple syrup, or a handful of fresh berries to brighten the plate.
• Prep Ahead: You can assemble the bread and custard the night before and let it soak in the fridge. Just pop it in the oven the next morning for an easy holiday breakfast!

Serve & Savor

This bread pudding is a “scrumptious” way to celebrate Hanukkah. It’s warm, soulful, and brings everyone to the table with a smile.

Challah Bread Bread Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

A custard-based baked dessert using enriched egg bread, delivering a tender interior with a crisp, golden surface. The challah’s high egg and fat content enhances moisture retention and structural integrity during baking.

Ingredients

Scale 1x2x3x

• 4 large eggs

• 1 cup whole milk

• 3 tablespoons honey

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon kosher salt

• 1/2 cup chopped walnuts

• 1 loaf challah (about 1 lb), cut into 1-inch cubes

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.

2. Prepare custard: Whisk eggs, milk, honey, vanilla, cinnamon, and salt until fully homogenized.

3. Combine: Fold in challah cubes and walnuts. Ensure even saturation.

4. Transfer: Pour into prepared dish. Press lightly to compact and promote uniform absorption.

5. Bake covered (foil) for 30 minutes to prevent premature surface browning.

6. Uncover and continue baking for 25–30 minutes, until the center is set and the top is golden brown.

Allow to rest 10–15 minutes before slicing to improve structural set.

Notes

• Use stale bread: Reduced moisture increases custard absorption without textural collapse. If fresh, cube and air-dry for several hours.

• Cube size control: Uniform 1-inch cubes promote consistent custard penetration.

• Covered baking phase: Prevents excessive Maillard reaction before internal custard sets.

This preparation is particularly associated with Hanukkah gatherings due to its richness and use of egg bread, but it also functions well as a brunch entrée when paired with fresh fruit or additional honey drizzle.

• Author: Miks