Berry Challah Pudding


This is one of my original recipes:

8 cups leftover challah, cut into 1-inch cubes
3 cups fresh or frozen mixed berries
6 eggs
1 cup sugar
2 cups almond milk
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ teaspoon ground nutmeg

Grease an 8-inch x 12-inch baking dish. Combine the challah and berries in the dish making sure they are well mixed.

Beat the eggs until frothy with an electric mixer at medium speed, then add the sugar and continue beating for 2-3 more minutes until thick. Add the almond milk, vanilla extract, almond extract, and nutmeg. Mix to combine. Pour the custard over the challah-berry mixture. Let it sit until the bread is soaked through, about 30 minutes.

Pre-heat the over to 375° F. Place the baking dish in a larger glass pan filled halfway with very hot water so that the custard doesn’t curdle while it is in the oven. Bake for 50 minutes. The top will be crispy and the inside soft.

If serving warm (the best way!), let the berry challah pudding rest for at least 10 minutes after taking it out of the oven. It is also good cold and can be refrigerated for several days.

4 Responses to “Berry Challah Pudding”

  1. B. Greene
    April 15th, 2011 at 5:26 pm

    Hello. I’ve been invited to a friend’s house and asked to make a parve dessert. This bread pudding looks delicious. Would this fit the criteria? Any substitutes for almond milk as I, personally, don’t care for almond flavour (slight allergy)? Thank you for your reply.
    BG, Santa Fe

  2. Rebecca Joseph
    April 17th, 2011 at 12:25 am

    BG – Since you’re thinking about bread pudding, I’m assuming that this isn’t for a meal during Passover. You can substitute vanilla soy milk for the almond milk. Parve desserts that are kosher for Passover are identified in the recipe list in the “Baking” menu by the letter “P,” by the way.

  3. Silvia
    July 15th, 2011 at 12:51 pm

    Hello all;
    Does anyone know of a parve recipe for “ganache”?

  4. Rebecca Joseph
    August 7th, 2011 at 1:57 am

    Silvia, we make parve ganache at 12 Tribes using a ratio of 1 lb. semi-sweet chocolate:1 cup of liquid (soy milk, almond milk or water). You can use any parve chocolate chips for this, though we prefer finely chopped Callebaut for its rich flavor. Place the chocolate in a stainless steel bowl. Heat the liquid just until it boils. Remove from the heat and pour it over the chocolate. Moving from the center of the bowl outward, stir the mixture slowly until smooth. Use the ganache right away or refrigerate it (this will make it firmer, it can be reheated later, if needed).

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