45 min
45 min
0 from 0 reviews
Since I moved to the US, I’ve heard so much about bread pudding, and I actually never understood the hype. But then last weekend, I was left with lots of challah bread pieces from Shabbat dinner, and as I couldn’t slice them into beautiful slices for French toast, I decided to seize the opportunity and give bread pudding a shot. And let me tell you guys, it was wonderful. Bread pudding is: a. So easy to make, and b. So delicious and versatile. Basically, you make a batter with eggs, milk, honey, and spices, soak the leftover bread in it, and bake until golden. Once removed from the oven, sprinkle some powdered sugar and cinnamon, drizzle maple syrup on top, and devour while still hot. This is a lazy dish I will keep making and exploring, as the variations are limitless!
Preheat the oven to 350°F or 170°C.
In a bowl, add milk, egg, honey, melted butter, orange zest, cinnamon powder, and whisk until combined.
Tear the challah bread slices to 1-2 inches size pieces and add to the batter bowl. Gently fold the pieces in the batter until they fully absorb the batter.
Brush a small baking dish with olive oil and add the pieces into the baking dish (don’t press the pieces in).
Bake for 30-40 minutes or until golden brown on top.
Remove from the oven, sprinkle powdered sugar and cinnamon powder, drizzle maple syrup, and serve hot!
YASSS!
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