Challah Bread Pudding with Hot Caramel Sauce

Created by: Emily Buys, Clever Housewife

Challah is a popular Jewish braided bread typically served on the Sabbath, or Jewish holidays. Many are used to eating Challah for Hanukkah, but why not surprise the family with a new version of Challah?

Challah Bread Pudding is a great way to turn the already-tasty bread into a special Hanukkah dessert that will be requested year after year. Serve it as is, or top it with sprinkled powdered sugar or a homemade hot caramel sauce, which is our family’s favorite way to eat bread pudding.

  • 2 cups milk
  • 2 Tbsp. unsalted butter
  • 1 tsp. vanilla extract
  • ⅓ cup sugar
  • 1 tsp. cinnamon
  • Pinch of Kosher salt
  • 1 loaf Challah bread, cut into 2-inch cubes (about 5-6 cups)
  • 2 eggs, beaten
  • ½ cup chopped pecans
  • 2 Tbsp. cold water
  • ½ cup granulated sugar
  • ¼ cup heavy cream
  • 1 Tbsp. unsalted butter
  • ½ tsp. kosher salt
  1. Preheat oven to 350°F and grease the bottom of a 1.5 quart baking dish with butter.
  2. In a small saucepan over low heat, warm milk, 2 tablespoons butter, vanilla, sugar, salt and cinnamon. Cook just until butter is melted. Cool, then whisk eggs into mixture.
  3. While butter is melting, add cubed Challah bread to the prepared baking dish. Sprinkle with chopped pecans.
  4. Pour wet mixture over bread cubes and bake for 30-45 minutes, or until custard is set.
  5. While bread pudding is cooking, prepare caramel sauce by heating 2 tablespoons of cold water and ½ cup of sugar over medium-high heat, in a small saucepan. Stir to combine and continue to cook, without stirring, about 10-12 minutes.
  6. In another small saucepan, warm whipping cream over low heat. Slowly whisk warmed cream into the sugar mixture, and simmer another 2-3 minutes.
  7. Remove caramel from heat and whisk in remaining butter and salt, to taste.
  8. Remove bread pudding from oven and drizzle hot caramel over the top. Serve warm and refrigerate any leftovers.

View Party Plan: Holiday