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Challah Bread Pudding

Prep Time:

10 minutes

Bake Time:

30 minutes

Total Time:

1 hours


6-8 servings




  • 2 cups milk

  • 2 teaspoons unsalted butter, more for greasing pan

  • 1 teaspoon vanilla extract

  • ⅓ cup sugar

  •  Pinch salt

  • ½ loaf challah bread, cut into 2-inch cubes

  • 2 eggs, beaten

  • ½ teaspoon cinnamon (optional)

  • ½ cup raisins or other dried fruit (optional)

Tools Needed

Bread Knife

Baking Dish

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Adapted from NYT Cooking

  1. Preheat oven to 350°F. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool, about 15-20 minutes.

  2. Grease an 8x8 baking dish and fill it with cubed bread.

  3. Add eggs to cooled milk mixture* and whisk; Stir in cinnamon (optional) or dried fruit (optional); pour mixture over bread and let stand at room temperature for 1 hour.

  4. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

*Milk mixture needs to be completely cooled before adding eggs. If the milk mixture is still warm, the eggs will cook/scramble when added.



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