Challah Bread Pudding

Challah Bread Pudding

This bread pudding is a dream of a dish to use up leftover challah, babka, brioche or a mix of day-old breads. (You can even add dry cake!) Bake this as soon as it’s assembled — useful for last-minute brunch — or dip each piece of the bread in the vanilla cream sauce ahead of time, then prop the pieces vertically in an attractive baking dish and refrigerate, so all you have to do the next day is pop the pudding in the oven before bringing it to the table. Not too sweet, the bittersweet chocolate and poppy seeds add a nice touch and taste without overwhelming the vanilla and cinnamon. Your guests will gobble this dish up.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oven to 350 degrees.
  2. Step 2

    In a wide bowl, whisk together the cream, eggs, 3 tablespoons sugar, 1 1/2 tablespoons poppy seeds, the vanilla, 3/4 teaspoon cinnamon and the salt. Working with one slice at a time, thoroughly dip the bread in the mixture, then stand each piece vertically in a deep, 9-inch or equivalent attractive baking pan or baking dish. Fill in any holes with cut-up pieces of dipped bread and pour any leftover cream into the baking pan. (If not baking immediately, cover and refrigerate up to 24 hours.)
  3. Step 3

    Sprinkle the chocolate chips, remaining 1/2 tablespoon poppy seeds and remaining 1/4 teaspoon cinnamon on top and around the bread. Brush the butter on top and sprinkle with the remaining 1 tablespoon sugar.
  4. Step 4

    Bake on the middle rack for 20 minutes, then broil on high for 1 to 2 minutes, watching closely, until the very top gets a bit of burned color. Serve immediately.