As soon as someone suggested this idea to me, I knew it was an inspired choice especially if, like me, you love babka and you love bread pudding. It’s brilliant.
1 loaf chocolate babka, torn into 1-inch pieces (about 8 cups)
2-1/2 cups vanilla soy milk or nondairy creamer
2 cups pareve whipping cream, defrosted
½ cup sugar
½ cup brown sugar
2 teaspoons cinnamon
1 tablespoon vanilla
2 tablespoons margarine, cut into small pieces.
In a medium bowl, combine babka with soy milk. Let sit for ½ hour, until most of liquid is absorbed.
In a separate bowl, whisk together pareve whip, eggs, sugars, cinnamon and vanilla.
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Pour egg mixture over babka and mix well. Pour into prepared pan. Dot with margarine. Bake for 1 hour to 1 hour 15 minutes, until set. Best served warm with pareve whipped cream or pareve vanilla ice cream.
I love this idea. We might use cinnamon babka and sweetner to sugar. Will have to wait for after Shabbos.