Challah Bread Pudding
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
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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 9x13-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.
Source
Original recipe: View Original