Challah Bread Pudding

Published Dec. 14, 2022

Recipe Overview

A rich, creamy bread pudding featuring sturdy challah bread, infused with a vanilla-spiced custard and topped with bittersweet chocolate. This comforting dish balances texture and flavor, ideal for breakfast, brunch, or dessert.

Prep Time: 15 minutes

Cook Time: 22–23 minutes (20 minutes baking + 1–2 minutes broiling)

Total Time: 30 minutes

Ingredients

• 2 cups (480 milliliters) heavy cream

• 3 large eggs

• 4 tablespoons granulated sugar

• 2 tablespoons poppy seeds

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• Pinch of fine salt

• 8–10 (¾-inch-thick) slices of challah bread (about 12 ounces)

• 3 tablespoons 70% bittersweet chocolate chips or chunks

• 2 tablespoons unsalted butter, melted

Instructions

Step 1: Preheat Oven

Set the oven to 350°F (175°C) and position a rack in the middle.

Step 2: Prepare the Custard Base

In a wide, deep bowl, whisk together the heavy cream, eggs, 3 tablespoons sugar, 1½ tablespoons poppy seeds, vanilla extract, ¾ teaspoon cinnamon, and a pinch of salt. Whisk vigorously for 1–2 minutes until the mixture is smooth and sugar is fully dissolved.

Step 3: Assemble the Bread Pudding

• Working one slice at a time, thoroughly dip each challah slice into the custard mixture until evenly saturated (avoid dripping).

• Stand the dipped slices vertically in a deep, 9-inch (23 cm) baking dish or pan, leaving minimal gaps between them. Fill larger gaps with small pieces of leftover dipped bread.

• Pour any remaining custard mixture from the bowl into the baking dish to ensure all bread is submerged.

Step 4: Top and Bake

• Sprinkle the chocolate chips, remaining ½ tablespoon poppy seeds, and remaining ¼ teaspoon cinnamon over the bread.

• Brush the melted butter evenly across the surface, then sprinkle the remaining 1 tablespoon sugar for a caramelized finish.

Step 5: Bake and Finish

• Place the dish on the middle rack and bake for 20 minutes until the custard sets and the edges are golden.

• Switch to the broiler (high heat) and broil for 1–2 minutes, watching closely to prevent burning. The top should develop a deep golden-brown crust.

Step 6: Serve Immediately

Remove from the oven and let cool for 5 minutes before serving. Enjoy warm.

Reader Tips & Troubleshooting

Vertical Bread Orientation

A reader noted concerns about uneven custard distribution. To ensure saturation:

• Ensure thorough dipping of each slice (no dry spots).

• Fill gaps with extra dipped bread pieces to trap custard.

• For overnight soaking, flip slices gently (avoid breaking) or invert the dish into a second pan (over a sheet pan to catch spills) to redistribute moisture.

Alternative Methods

• Slow Cooker: Follow the recipe, then cook on low for 2–3 hours (adjust time based on model).

• Mini Chocolate Chips: Use 1–2 tablespoons mini chips for even melting.

Excess Liquid Management

If custard pools at the bottom, use a perforated baking dish (e.g., a meatloaf pan) to drain excess before baking, or invert the soaked bread onto a second pan to redistribute.

Paul Joseph’s Note

“The instructions are clear: ‘Working with one slice at a time, thoroughly dip the bread in the mixture…’ The bread is sufficiently saturated with this method. Experiment with variations (e.g., flipping slices) if desired, but the recipe as written works well.”

Adjustments are encouraged to suit personal preferences, but the vertical orientation and custard-soaking method are designed to yield a uniformly moist result.