Bread Pudding


Bread Pudding


  • 4 Cups Whole Milk, Warmed
  • 1 Stick of Melted Butter
  • 1 ½ Cups Sugar
  • 6 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 Loaf of Anny’s Plain or Raisin Challah
  • 1 Cup Chocolate Chips


  • Preheat oven to 325 degrees F
  • In a large bowl, combine warm milk, melted butter, sugar, eggs, and vanilla, whisk until smooth
  • Slice Challah into 1.5 inch
  • Cover a large baking dish with challah slices. Sprinkle half of the chocolate chips. Top with remaining challah slices and chocolate chips
  • Pour the milk mixture over the challah slices
  • Let stand until bread has absorved most of the liquid
  • Cover baking sheet with aluminium foil and bake for 50 minutes. Remove the foil and cook for another 10 minutes or slighly browned on top
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