Recipe by hum_butterfly
This is my version of bread pudding. I can't stand the common soggy bread and bland flavor, so my mom and I thought of this! Let me know what you think!
Top Review by anonymous
This is a keeper! Tasted even better the next day, both cold and heated up. I added a vanilla butter sauce/glaze on top after it cooked. Also added a bit of cinnamon to the batter and used a italian loaf and halved the recipe. I needed the entire batter mix to dip the only half the bread in. Made more than enough for 6 people. Thank you for a great recipe that I may continue to use each year!
- 24 slices challah, sliced thick
- 8 large eggs
- 1⁄2 cup brown sugar
- 1⁄2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon salt
- 4 teaspoons vanilla extract
- 2 cups buttermilk
- 12 eggs
- 4 cups granulated sugar
- 1⁄2 cup butter, melted
- 4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 tablespoons vanilla extract
- 8 cups milk
Directions See How It's Made
- Preheat the oven to 350 degrees.
- In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.
- Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.
- Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).
- In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.
- Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.
- Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.
- Take out and uncover. After it cools completely, it can put in the refrigerator.