Challah Bread and Butter Pudding with Halva
by Abi Kaufman
dessertbrunchspecial occasion
Yield: 8 servingsPrep: 20 minutesCook: 50 minutesTotal: 1 hour 10 minutes
Ingredients
You have 2 of 9
protein
- ○4eggs
dairy
- ✓1 cupheavy cream
- ○1/2 cupunsalted butter(softened)
- ○2 cupswhole milk
grain
- ○1 loafchallah bread(sliced)
pantry staple
- ✓1 cupsugar
- ○1 teaspoonvanilla extract
- ○1/2 teaspoonground cinnamon
- ✓1/4 teaspoonsalt
other
- ○1 cuphalva(crumbled)
Instructions
- Preheat the oven to 350°F (175°C).
- Butter a 9x13 inch baking dish.
- Spread butter on each slice of challah bread and arrange them in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt.
- Pour the egg mixture over the bread slices, ensuring they are evenly soaked.
- Sprinkle the crumbled halva over the top.
- Let the mixture sit for about 15 minutes to allow the bread to absorb the liquid.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.
- Allow to cool slightly before serving.
My notes
This pudding can be served warm or at room temperature. It's perfect for a special brunch or dessert.