Apple Bread Pudding with Golden Raisins

November 22nd, 2010 § 0 comments § permalink

Serves 8


2 tablespoons unsalted butter
1 loaf Challah bread, crusts removed, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
â…› teaspoon freshly grated nutmeg
â…› teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds


Preheat the oven to 350°F.

Generously butter a 9×13-inch deep baking dish and set aside.

Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.

In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes.

Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.


October 18th, 2010 § 0 comments § permalink

Makes 1 loaf


2 tablespoons unsalted butter (softened), plus 2 more tablespoons for top of dough
3½ unbleached bread flour
½ cup warm water (100°F)
13 cup sugar
¼ cup milk (warmed, 100°F)
2 teaspoon salt
2 teaspoon active dry yeast
2 large eggs, lightly beaten
1 egg yolk, for egg wash


Spray a bowl with non-stick cooking spray and set aside. In a medium sized bowl, add first seven ingredients in a bowl and mix until well combined. Turn out the dough onto a lightly floured surface and knead until smooth and pliable, about 10 minutes.

Transfer to bowl and brush the top with melted butter. Let double, about 1 hour.
Turn out dough in a floured surface and knead for about 5 minutes, then return back to the bowl. Brush with butter and allow again to double in bulk, 30 minutes.

Preheat oven to 375°F. Divide dough into 3 pieces and roll each into a ball. Cover loosely on table and allow resting for about 20 minutes.

Roll out into 12″ logs and allow the middle to be thicker. Braid and tuck ends underneath and transfer to buttered baking sheet, allow doubling, 20 minutes.

Brush all dough with egg wash and bake for 30-45 minutes, let cool.

Total time: 3 hrs.

© Recipe courtesy of Ashton Keefe

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