Description
Rich challah bread is baked in a spiced apple butter custard with sweet raisins and crunchy walnuts.
Ingredients
Scale
- 12 ounces day-old challah or brioche (about 340g), torn into 1- to 2-inch pieces
- 1/2 cup raisins (75g)
- 1/2 cup chopped walnuts (60g)
- 2 cups apple butter (480g)
- 1 1/2 cups whole milk (360ml)
- 6 large eggs
- Butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter.
- Place the torn bread pieces in an even layer in the prepared dish.
- In a small bowl, cover the raisins with hot water and let them soak for 5 minutes to soften. Drain the water completely.
- Sprinkle the drained raisins and chopped walnuts over the bread, tossing gently to distribute them.
- In a large mixing bowl, whisk the eggs until they are smooth. Add the apple butter and milk, and whisk until the mixture is uniform and well combined.
- Pour the custard evenly over the bread. Gently press on the bread with a spatula to help it absorb the liquid. Let the pudding sit for 10 minutes at room temperature.
- Bake for 35 to 40 minutes, until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
- For safety, ensure the internal temperature has reached at least 160°F (71°C) on an instant-read thermometer.
- Let the bread pudding cool on a wire rack for 10-15 minutes before serving warm.
Notes
- Day-old bread is ideal because it is drier and absorbs the custard more effectively without becoming mushy.
- This dish contains eggs. For safety, it must be cooked to a minimum internal temperature of 160°F (71°C).
- Feel free to substitute the walnuts for pecans, or the raisins for dried cranberries if you prefer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American