photo: Julie Van Rosendaal
I love the taste of warm bread pudding with whipped cream or ice cream. It is perfect for breakfast, dessert or afternoon snack. And it is a great use of leftover challah! I like vanilla bread pudding, chocolate bread pudding, coconut bread pudding and this new maple version.
8 eggs
4 cups vanilla soy milk
1 cup brown sugar
1 cup maple syrup
1 teaspoon vanilla
1(about 1-pound) challah, torn into small pieces
1 teaspoon cinnamon
¼ cup margarine, broken into small pieces
Whisk together eggs, soy milk, brown sugar, maple syrup and vanilla. Add bread and stir until all pieces are covered with liquid. Cover and chill for 1 hour. Preheat oven to 350 degrees. Pour mixture into greased 9 x 13-inch pan. Sprinkle with cinnamon and dot with margarine. Bake for 45 minutes – until top is golden brown.
WOW! All that sugar–Sooo sweet, tooo sweet and then to put ice cream on top. Oy vey! The best part of this recipe is the challa. Sorry, but this is not a very healthy (or even a tiny bit) dish. If I were to make this, I would tone it down a lot.
HI, the link to the coconut bread pudding is broken. It sounds delicious– wish it was working!!
We fixed the link. thank you
can you freeze this?
Best fresh, but it can be frozen when completely cooled and then covered in plastic wrap. Defrost in the refrigerator and then rewarm.
This is the first breadpudding ever that my family loved. I did reduce the 4 cups of soy milk to 4 tablespoons. It was enough moisture for the challa I used.