Challah Bread Pudding with Kahlua Cream Sauce
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr 55 mins
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Total Time
2 hrs 40 mins
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Servings
12 servings
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Calories
616 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Challah Bread Pudding with Kahlua Cream Sauce
Description
The Challah Bread Pudding with Kahlua Cream Sauce uses cubed challah bread toasted lightly to dry and brown edges, which helps the bread absorb the egg and dairy custard without becoming soggy. The custard is made from half and half, eggs, sugars, melted butter, cinnamon, vanilla, nutmeg, and salt. Toasted walnuts and raisins contribute texture and bursts of flavor within the pudding.
The baking process softens the bread while setting the custard, resulting in a creamy, rich dish with firm edges. The inclusion of spices adds warm aromatic notes, complementing the sweetness of sugar and raisins. After baking, the bread pudding is served with a Kahlua cream sauce made by blending butter, cream, egg, sugar, flour, nutmeg, Kahlua liqueur, and vanilla extract, creating a smooth and boozy finishing touch.
This bread pudding is well-suited as a dessert for special occasions or an indulgent brunch offering. The rich sauce pairs well with the spiced pudding, enhancing its moist texture and toasted walnut crunch.
For those unable to use Kahlua or seeking kosher alternatives, omitting the liqueur and doubling vanilla in the sauce provides a suitable option without losing flavor depth. An electric mixer or immersion blender is advised for smooth custard preparation.
Ingredients
Challah Bread Pudding Ingredients
- 1 loaf challah bread day old is okay, plain, unseeded
- 1 cup walnuts chopped
- 1 quart half and half
- 6 large egg beaten
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 tablespoons butter melted
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups raisin optional, and/or
- 2 cups chocolate chip optional, and/or
Kahlua Cream Sauce Ingredients
- 3 tablespoons butter unsalted
- 1 pint heavy whipping cream
- 1 large egg
- 3/4 cup sugar
- 1 tablespoon flour
- 1/4 teaspoon nutmeg
- Dash of salt
- 1 tablespoon Kahlua liqueur
- 1 teaspoon vanilla extract pure
Instructions
- Preheat the oven to 350 degrees F. Slice the challah bread into 1-inch cubes. You’ll need about 12 cups of loosely packed cubes. If you don’t have enough challah on hand, you can mix in any kind of light-colored bread to make up the difference (white, buttermilk, Hawaiian). Spread into a single layer on two cookie sheets, place in oven, and lightly toast the cubes for 7-8 minutes until they are dry and just beginning to brown. Remove from oven and allow to cool.
- Meanwhile, heat a skillet over medium. Toast the chopped walnut pieces, stirring constantly, until they begin the lighter colored parts of the walnut flesh begin to brown. Remove from heat.
- In a very large mixing bowl, combine half and half, beaten eggs, sugar, brown sugar, melted butter, cinnamon, vanilla, nutmeg and salt. Use an electric mixer or immersion blender to thoroughly blend all ingredients.
- Pour the toasted challah cubes, chopped walnuts, and raisins into the liquid mixture. Stir all ingredients together for a couple of minutes until the bread cubes have soaked up most of the liquid. You may have to lightly mash some of the bread cubes down to make sure they’re fully immersed in liquid.
- Generously grease a 9×13 baking dish or pan. Pour the bread pudding mixture into the dish, being sure to scrape any excess liquid from the bowl. Cover tightly with foil.Bake pudding at 350 degrees F for 1 ¼ to 1 ½ hours. Take off the foil after 1 hour to let the top brown.
- The pudding is done when the top is brown and springy to the touch. The center of the pudding should be baked through, not liquid. Serve warm topped with Kahlua Cream Sauce.
- To make the Kahlua Cream Sauce, melt the butter in a small saucepan over medium heat. Add heavy whipping cream to the pan, whisking to blend with the butter.
- Add egg, sugar, flour, nutmeg and salt to the pan. Whisk continuously for about 10 minutes until the sauce thickens. Remove from heat. Whisk in Kahlua and vanilla.
- Serve warm atop freshly baked bread pudding.
Notes
- An electric mixer or immersion blender helps achieve a smooth custard base for the pudding.
- If Kahlua liqueur with kosher certification is unavailable, double the vanilla extract in the sauce as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 204mg | 68% |
| Sodium | 214mg | 9% |
| Potassium | 426mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 154mg | 15% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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