Challah Bread Pudding with Hot Caramel Sauce
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.
- 2 cups milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 loaf Challah bread, cut into 2-inch cubes (about 5-6 cups)
- 2 eggs, beaten
- 1⁄2 cup chopped pecans
- 2 tablespoons cold water
- 1⁄2 cup granulated sugar
- 1⁄4 cup heavy cream
- 1⁄2 teaspoon coarse salt
- Preheat oven to 350°F and grease the bottom of a 1.5 quart baking dish with butter.
- 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.
- While butter is melting, add cubed Challah bread to the prepared baking dish. Sprinkle with chopped pecans.
- Pour wet mixture over bread cubes and bake for 30-45 minutes, or until custard is set.
- 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.
- In another small saucepan, warm whipping cream over low heat. Slowly whisk warmed cream into the sugar mixture, and simmer another 2-3 minutes.
- Remove caramel from heat and whisk in remaining butter and salt, to taste.
- Remove bread pudding from oven and drizzle hot caramel over the top. Serve warm and refrigerate any leftovers.