A warm, delicious delicacy called challah bread pudding is a fan favorite. Simple to make. will persuade anyone who is against bread pudding!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 10 mins |
| Servings: | 14 |
| Yield: | 14 servings |
Ingredients
- 1 (1 pound) loaf challah, cut into 1-inch pieces
- 1 quart half-and-half
- 1 ½ cups white sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons almond extract
- ¾ cup sliced almonds
- ¾ cup raisins
- 1 cup confectioners’ sugar
- 1 stick unsalted butter, melted
- ¼ cup amaretto liqueur (such as Disaronno®)
- 1 large egg, beaten
Instructions
- Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
- After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9×13-inch baking dish.
- Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
- Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
- Mix together confectioners’ sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.
- Wonderful without raisins and almonds as well. Use as much or as little of the amaretto sauce as you prefer.
- Reheat: Bake at 325 degrees F (165 degrees C) for approximately 20 minutes.
Nutrition Facts
| Calories | 461 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 271 mg |
| Sugars | 38 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |