EGGNOG CHALLAH BREAD PUDDING
THIS IS WHAT CHRISMUKKAH TASTES LIKE
I love the taste of the holidays. So, while planning out what dishes I wanted to cook for the season, I found myself with a Chanukah list and a Christmas list (checked it twice). One thing led to another and I blurred the lines. WHAM BAM THANK YOU MA’AM! This is what followed. Even with the eggnog, it’s not quite just Christmas-y. Even with the challah, it’s not quite just Chanukah-y. Together, it’s HOLIDAY! And, in my house, where I’m Jewish and my husband’s Christian, it’s perfect! No matter what you’re celebrating in your house, this deliciousness will fit in 100%. Taste the season (all of it).
EGGNOG CHALLAH BREAD PUDDING
Yield: 6 Servings
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
KITCHEN ITEMS
Instructions
TO MAKE YOUR CHALLAH SPIRAL BASE
- Use your chefs knife to cut your challah loaf lengthwise into three even layers working from the bottom up. Then, holding all three of your layers together, cut your loaf from the top down lengthwise into inch-wide strips. The goal here is to have inch-wide and inch-thick strips that lengthwise are as long as the challah loaf.
- Working from the outside in, spiral your challah strips in to the base of your cast iron skillet.
TO MAKE YOUR EGGNOG
- In your stand mixer with the whisk attachment, beat your eggs until when you lift the whisk out nothing sticks to it.
- Little by little, while still mixing, add in your sugar until it’s fully incorporated.
- While still mixing, slowly add in your whole milk, heavy cream, vanilla, and nutmeg. Mix until fully incorporated.
- Pour your mixture evenly over your challah in your cast iron skillet. Let sit until your oven is heated (as noted in the next step).
- Preheat your oven to 350º.
- Bake for 30 minutes—or until your bread pudding is golden brown, lightly crisp and puffed up.
- Let cool slightly and then use your sifter to evenly sift confectioners sugar over all of your bread pudding.
- Eat it up!
