Okay, you might need to grab a napkin for that drool.
Jeremy made some ahhh-mazing challah bread this past weekend. It was honestly a thing of glory.
Living with a baker has some obvious benefits, some of which include taste-testing and spatula licking. But this here, this was a gift. I mean, just look at how purrrdy that bread pudding is.
We recently purchased Sunday Suppers: Recipes + Gatherings, a beautiful new book from the multi-talented Karen Mordechai, a photographer and cookbook author who runs the Sunday Suppers communal cooking center in Williamsburg Brooklyn. She also blogs under the same moniker, and her Instagram feed is everything. I simply love her aesthetic, and the book is full of effortlessly elegant recipes, just like this one.
Karen’s mother used to make challah bread as part of her weekly Friday evening preparations, and she writes fondly of the “mystery” surrounding the beautiful braided breads of her youth. Like most of our mothers and grandmothers, Karen’s mom used unmeasured methods of preparation, yet her results were steadfast. Together they created an accurate and reliable recipe for Sunday Suppers, and its result is everything one could hope – moist, crispy and just what you need on a drizzly, grey day.
Bread pudding is also a brilliant way to use up day old bread, and when you combine chocolate in the mix – well it’s a win win situation. Top with some whipped cream and chocolate shavings to make it extra decadent, or with a scoop of vanilla ice cream.
- 5 large eggs
- 3/4 cup sugar
- 2 cups whole milk
- 2½ cups heavy cream
- 4 tbsp unsalted butter, melted
- ¼ tsp salt
- 1 tbsp vanilla extract
- 6 oz semi sweet chocolate, chunks
- 12 cups challah bread, 1 inch cubes (recipe available in Sunday Suppers)
- 2 tbsp unsalted butter
- ½ ground cinnamon
- 3 tbsp sugar
- Prepare the pudding: In a large bowl, whisk together the eggs and sugar. Add the milk, cream, melted butter, salt, vanilla and chocolate chunks.
- Toss 8 cups of the challah cubes with the custard, making sure all of the cubes are well coated. Transfer the cubes to a 12-inch cast-iron skillet, cover it lightly with plastic wrap, and allow to sit for 20 minutes
- Meanwhile, preheat the oven to 325
- Make the topping: Combine the melted butter, cinnamon and sugar in a small saucepan over medium heat. Mix in the remaining 4 cups of challah. Place these challah cubes on top of the pudding and press down on them to partially submerge the bread (this will become the crispy topping).
- Bake for 50 minutes or until set. Serve warm, straight from the skillet
Top with whipped cream and caramel sauce for an extra decadent treat, as pictured.
XX – Adrian
In the spirit of full disclosure, this post contains affiliate links. If you decide to buy this book through the link provided, we will receive a small commission. We only recommend products and services we feel strongly about, and think you’ll love.