I bake a lot of challah, so I usually have quite a bit leftover. I recently started to make challah pudding using day-old challah with great results. This recipe bakes up beautifully with a golden brown crispy crust and a light, fluffy, and flavorful interior. Serve this scrumptious dish for brunch with some fresh fruit, maple syrup, and/or a dollop of whipped cream. This year I will be adding challah pudding to my Yom Kippur break fast recipe repertoire.
10 cups cubed day old challah
7 large eggs
1 ¼ cups milk
½ cup orange pineapple banana juice*
2 tablespoons Grand Marnier or Amaretto
1 tablespoon pure vanilla extract
2 tablespoons sugar
¼ cup sugar
1 teaspoon cinnamon
½ cup walnuts, chopped (optional)
½ cup chocolate chips (optional)
Before you begin, spray a 7 x 11-inch baking pan with Pam.
Place the cubed challah into a large mixing bowl. In a medium mixing bowl, whisk together the eggs, orange pineapple banana juice, liqueur, vanilla, and sugar. Pour the liquid mixture over the challah cubes and fold well all ingredients. Spread the challah, egg mixture evenly into the coated baking pan and place in the refrigerator for at least two hours or overnight.
When ready to bake, preheat the oven to 375. Remove the baking pan from the refrigerator. Mix together the topping ingredients and spread evenly over the challah, egg mixture. Place in the oven for about 45 minutes until the top is golden brown. You can serve immediately after taking it out of the oven or while it is still warm. Although this challah pudding tastes best on the day it is made, you can make it several days ahead of time, keep in the refrigerator until ready to serve, and then reheat in the microwave.