Sunday, January 10, 2016

Challah Bread Pudding with Kahlua Cream Sauce

Challah Bread Pudding {a.k.a. the BEST bread pudding EVER} - get the recipe at
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Challah Bread Pudding with Kahlua Cream Sauce could also be named "The BEST bread pudding in all the world." I am not even exaggerating. This bread pudding is truly spectacular both with and without the rich and creamy Kahlua Cream Sauce poured over the top.

My sister Jenny made this bread pudding for us while we visited over the holidays and let me tell you, with no exaggeration at all, that this is hands-down the ultimate bread pudding. There were a few pieces left after we ate dessert dessert and I very happily ate a slice without even adding the cream sauce the next day; the bread pudding remained moist without being a bit soggy, firm enough to slice and filled with an abundance of warm spices.

To be honest, I have never been a big fan of bread pudding. Soggy bread is rarely a good thing and it takes some effort to find a decent bread pudding at most restaurants. This Challah Bread Pudding is a game changer; I'd put this dessert up against cake, cookies, or ice cream any day of the week.

COOK'S NOTE: My first choice for this recipe is challah with raisins, although it is tasty with plain challah as well. Loaves of challah can vary greatly in size, the key here is to measure the total amount of bread cubes, you'll want approximately 12 cups worth of 1-inch bread cubes. (Sometimes, this is about 2/3 of a giant loaf of challah bread or about 1 1/2 small loaves worth.) If you wind up a little short on bread, you can substitute an alternate white bread if that's all you have in the house.

While the raisins in this recipe as technically optional, for my family they are never optional. The chewy dried fruit in every bite makes this an unforgettable raisin bread. However, feel free to omit them, if they aren't something you enjoy. If you'd prefer not to use Kahlua in the sauce, you can skip it and add an additional teaspoon of vanilla to the cream sauce.

Challah Bread Pudding
recipe lightly adapted from Tori Avey
Yield: 12 servings

1 loaf plain or raisin challah bread
6 eggs
3/4 cup sugar
3/4 cup light brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
2 teaspoons vanilla
2 tablespoons butter, melted
4 cups half and half
2 cups raisins
1 cup chopped walnuts or pecans
Kahlua Cream Sauce, for serving (optional)

Preheat the oven to 350°F. Slice the bread into 1-inch cubes. You'll need about 12 cups of loosely packed bread cubes. Spread the cubes across 2 large baking sheets. Lightly toast the cubes for 7-8 minutes, until dry and very lightly browned. Remove from the oven and let the bread cool completely.

In a large mixing bowl, beat together the eggs, sugars, cinnamon, nutmeg, and salt. Stir in the vanilla, butter, and half and half. Use the mixer or an immersion blender to thoroughly blend all the ingredients. (This is key to avoiding any "eggy" pieces in the bread pudding.)

Pour the toasted bread, nuts, and raisins into the liquid mixture. Stir for a few minutes, until the bread cubes absorb most of the liquid. Lightly mash the bread down with your hands, if necessary, to make sure all the bread cubes are soaked with the liquid.

Grease a 9x13 baking dish with butter. Pour the bread mixture into the dish. Cover tightly with foil. Bake for 80-90 minutes, removing the foil after 60 minutes, to allow the top to brown. The pudding is done when it is golden brown and springy to touch. The center of the pudding should be baked through and not at all liquid. Serve warm with Kahlua Cream Sauce. Enjoy!

Challah Bread Pudding {a.k.a. the BEST bread pudding EVER} recipe with Kahlua Cream Sauce -

Here are a few more bread puddings you might like:
Bananas Foster Bread Pudding by Real Housemoms
Challah Bread Pudding {a.k.a. the BEST bread pudding EVER} - get the recipe at