When Life Gives You Leftover Challah Pudding

So this seemed like a good idea and the non-baker's way to offer up super fast dessert. Adding chocolate chips makes bread pudding Valentine's Day friendly too! More to the point, I scored some major household points.

As this was a first timer for me, I admit I may make adjustments. That said, baking eggs and milk is science, just not the rocket kind. It's forgiving.


2 cups milk room temp

2 eggs room temp

1/4 cup sugar

1/2 teaspoon vanilla, or more

Pinch of salt

(Maybe 1/2 teaspoon cinnamon next time)

1/2 challah or loaf of brioche, stale or not, roughly 1 inch cubes

Big handful of chips, or more

Unsalted Butter for baking dish, 2 quart dish

*note, mine was more deep than shallow meaning extra baking time. More shallow = less baking time

Preheat oven 350

Rub butter all over baking dish and up the sides. Mix milk, eggs, sugar, vanilla and salt. Toss that mixture with the bread. Let it soak a few. Pour half into baking dish, sprinkle generously with chips. Pour in the rest. More chips! Bake 50 min – 1 hour until the middle shows no sign of liquid when pressed.

Rest 10 minutes.

Eat – B


I Found the Challah!

Here's what you do when you find the challah that your mother brought to celebrate on Friday night but that you forgot to set out because you hid it from thieving dogs.

Make French toast.

It seems particularly appropriate that the Medieval reference in France to stale soaked bread fried up in fat is “pain perdu” or “lost bread”.

It's really a no recipe recipe but I shall list the ingredients anyway.

1/2 – ish loaf of challah or stale bread of choice sliced 3/4 inch thick

3 eggs

1 cup milk

1 tablespoon sugar

1/2 teaspoon vanilla paste or vanilla

1/2 teaspoon cinnamon

Juice from 1/2 clementine

Pinch of salt

2 tablespoons unsalted butter

Whisk everything but the bread. Soak bread slices, both sides. Melt butter in the skillet. Fry bread both sides. Serve with jam, syrup, honey or Nutella!

Good for breakfast, lunch or dinner – B