Classic Challah Bread Pudding
By Joe
Source: Serious Eats — Lauren Weisenthal, Classic Challah Bread Pudding.
A classic challah bread pudding recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 165°C (160°C). Well grease the sides plus bottom of a baking dish using butter plus keep to one side. Beat eggs and yolks together till well-mixed. Carry on beating, adding in sugar in little amounts.
- 2
Mix. Beat for an extra minute, till mixture is lightened in color once sugar has been beaten in. Add milk, cream, salt, and any extra flavoring, extract, or zest. Beat for an extra 30 seconds, till the mixture is uniform. Put pieces of bread in a big bowl.
- 3
Step 3. Nuts, chocolate, etc.) toss them in the bread so it is uniformly distributed if you are adding other ingredients (fruit. Pour custard over bread and let it soak for a few minutes. Toss bread mixture, bringing pieces off the bottom of the bowl to the top after a few minutes of soaking. Let the mixture to soak for a couple of extra minutes.
- 4
Step 4. This will help ensure that this bread is uniformly soaked through with custard. Pour bread mixture into ready baking dish. For an attractive top, try to put many of the crust ends on the top surface. Tip excess custard liquid over bread.
- 5
Bake (2). Let it soak in completely. Cover baking dish firmly using foil. Cook pudding for 30 minutes using the cover on, next remove foil and bake till the pudding puffs a little plus does not seep liquid when pressure is applied in order to the top of the pudding—an extra 20 to 30 minutes. Leave till it is cold for 20 minutes before serving warm.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
22.8 g per serving
45.6 % of the 50 g daily maximum · 91.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 553 kcal |
| Protein | 15.2 g |
| Carbohydrate | 65.9 g |
| of which sugars | 32.1 g |
| of which free sugars | 22.8 g |
| Fat | 25.6 g |
| of which saturates | 14.1 g |
| Fibre | 1.6 g |
| Salt | 1.54 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
