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.