Best 2 Vanilla And Cinnamon Challah Bread Pudding Jewish Recipes
Indulge in the delectable flavors of Vanilla and Cinnamon Challah Bread Pudding, a classic Jewish dessert that combines the richness of challah bread, the warmth of vanilla, and the aromatic spice of cinnamon. This sweet and savory dish is perfect for any occasion, whether it's a festive holiday gathering or a cozy weekend brunch. With three variations to choose from, including a gluten-free option, there's a bread pudding recipe for every palate. Explore the traditional recipe, featuring a tender challah bread base infused with vanilla and cinnamon, or try the chocolate chip variation for a decadent twist. For those with dietary restrictions, the gluten-free version offers a delicious alternative without compromising on flavor. Each recipe includes step-by-step instructions, helpful tips, and a detailed ingredient list to guide you through the baking process. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.
Here are our top 2 tried and tested recipes!
CHALLAH BREAD PUDDING
I created this challah bread pudding recipe after my mother-in-law told me that she liked bread pudding. I was on a mission to create a version that was so good she'd ask me for the recipe. It worked! This can be served for breakfast, brunch or dessert. -Marsha Ketaner, Henderson, Nevada
Provided by Taste of Home
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients until blended. Gently stir in bread; let stand until bread is softened, about 15 minutes. Stir in raisins, apples and walnuts. Dot with cold butter., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 498 calories, Fat 24g fat (11g saturated fat), Cholesterol 152mg cholesterol, Sodium 300mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 12g protein.
MY FAVORITE CHALLAH
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.
Provided by Joan Nathan
Categories project, side dish
Time 1h
Yield 2 challahs
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
- If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will result in the best-tasting bread pudding. Use real vanilla extract, ground cinnamon, and fresh bread.
- Don't overmix: Overmixing the batter will result in a tough bread pudding. Mix just until the ingredients are combined.
- Soak the bread cubes in the egg mixture for at least 30 minutes: This will allow the bread to absorb the egg mixture and custard filling, resulting in a moist and flavorful bread pudding.
- Bake the bread pudding in a water bath: This will help to evenly distribute the heat and prevent the bread pudding from drying out.
- Serve the bread pudding warm or cold: Vanilla and cinnamon bread pudding is delicious served warm or cold. If serving cold, allow the bread pudding to cool completely before refrigerating.
Conclusion:
Vanilla and cinnamon challah bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich vanilla and cinnamon flavor, this bread pudding is sure to be a hit with everyone who tries it. So next time you have some leftover challah bread, give this recipe a try. You won't be disappointed!
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