Equipment
Ingredients
Main
- 45 g unsalted butter, divided
- 3 apple, peeled, cored, and coarsely chopped
- 600 ml whole milk
- 256 g honey
- 5 ml vanilla extract
- 590 g challah, torn into small pieces
- 4 egg
- 2 g ground cinnamon, divided
- 30 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 534 kcal
- Protein
- 13 g
- Carbohydrates
- 98 g
- Fat
- 10 g
- Fiber
- 4 g
- Sugar
- 40 g
- Sodium
- 72 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 113 mg
- Potassium
- 293 mg
- Calcium
- 119 mg
- Iron
- 4.1 mg
- Magnesium
- 31 mg
- Phosphorus
- 201 mg
- Zinc
- 1.2 mg
- Vitamin A
- 115 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.64 mg
- Riboflavin
- 0.64 mg
- Niacin
- 4.5 mg
- Folate
- 153 mcg
- Water
- 149 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Place 30g of butter in the baking dish and heat in the oven until melted.
Coat the bottom and sides of the dish with the melted butter using a pastry brush.
Melt the remaining 15g of butter in a heavy skillet over high heat.
Sauté the chopped apples for 5 minutes until they soften and begin to brown.
Whisk the milk, honey, and vanilla extract together in a large mixing bowl.
Add the torn challah to the milk mixture and let soak for 10 minutes until liquid is absorbed.
Beat the eggs in a separate container until frothy.
Stir the eggs, 1g of cinnamon, and the sautéed apples into the soaked bread mixture.
Pour the challah mixture into the buttered baking dish.
Mix the sugar and the remaining 1g of cinnamon in a small bowl and sprinkle over the pudding.
Bake at 175°C (350°F) for 45 minutes until the pudding is set and the top is golden brown.
Rest the pudding for 10 minutes before serving warm or at room temperature.
Chef's Notes
- For the best texture, use day-old challah which absorbs the custard better than fresh bread.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in foil and plastic wrap.
Reheating: Reheat in a 150°C (300°F) oven until warmed through to maintain texture.
Troubleshooting
Top is browning too quickly before the center is set
Cause: High sugar content in honey and topping caramelizing rapidly
Fix: Tent the dish loosely with aluminum foil to prevent further browning
Prevention: Place the dish on the middle rack and monitor after 30 minutes
Pudding is soggy or liquid in the center
Cause: Underbaking or insufficient soaking of the bread
Fix: Bake for an additional 5-10 minutes until the center is firm
Prevention: Ensure bread pieces are fully submerged in the milk mixture during the soak
Cultural Context
This dish is a traditional variation of bread pudding often served during Rosh Hashanah, incorporating symbolic ingredients like apples and honey for a 'sweet new year'.
