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Challah Bread Pudding with Carmel Sauce

04/05/2021 09:02:35 AM


Kayla Blitz

Prep Time: 40 minutes
Cook Time: 65 minutes
Makes: 16 servings (depends who serves!  hahahah! We usually get 12 pieces. :) 


Bread Pudding:

  • Cooking Spray
  • 8 cups (1-inch) cubed challah
  • 3 large eggs
  • 1/3 cup sugar
  • 1 (14-oz) can of fat free sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 3 tablespoon bourbon (we leave this out in our family)
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 1/3 cup semisweet chocolate chips
  • 2 ounces premium white chocolate, chopped
  • 3 ounces semisweet chocolate, chopped


  • 1 1/2 cups sugar
  • 2/3 cups water
  • 4 tablespoons unsalted butter
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons 2% milk


  1. Preheat oven to 350 degrees
  2. Coat an 11 x 7 inch baking sheet with cooking spray, set aside. Place bread in a large bowl, set aside. 
  3. Whisk eggs i a large bowl until foamy and slightly thickened, about 3 minutes. Add sugar, and whisk until combined, about 2 minutes.
  4. Add sweetened condensed milk and next 4 ingredients, whisking until think. Stir in all chocolates. Pour egg mixture over bread, making sure it's evenly saturated. Let stand 30 minutes. Spoon bread mixture into pan. Bake 4 minutes or until golden brown and puffy. Let stand 15 minutes. 
  5. While pudding bakes, make sauce. Combine sugar and water in a small heavy saucepan over medium-high heat; cook stirring constantly until sugar dissolves.
  6. Continue cooking, without stirring, 15 minutes until golden. Remove from heat. Combine butter and cream cheese in a heat proof bowl. Carefully pour sugar mixture over butter mixture, stirring constantly with a whisk (mixture will be hot and bubbly). Cool slightly; stir in 2 tablespoons of milk. Pour sauce over pudding just before serving.
April 21, 2021 9 Iyar 5781