Challah Bread Pudding with Chocolate, Raisins, and

Name: Challah Bread Pudding with Chocolate, Raisins, and Vanilla Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart whole milk, warmed; 1 stick unsalted butter, melted; 1 1/2 cups sugar; 6 eggs; 1 teaspoon pure vanilla extract; 1 challah, cut into 1 1/2-inch slices; 1 cup chocolate chips; 1/2 cup raisins; 2 cups half and half; 2 teaspoons pure vanilla extract; 1/3 cup sugar; 6 egg yolks

Servings: persons

1 quart whole milk, warmed
1 stick unsalted butter, melted
1 1/2 cups sugar
6 eggs
1 teaspoon pure vanilla extract
1 challah, cut into 1 1/2-inch slices
1 cup chocolate chips
1/2 cup raisins
2 cups half and half
2 teaspoons pure vanilla extract
1/3 cup sugar
6 egg yolks

1
Preheat the oven to 325F.
2
Combine the milk, butter, sugar, eggs, and vanilla in a large mixing bowl.
3
Whisk until incorporated and smooth, but dont over-whisk.
4
Line a baking dish with two thirds of the challah slices, lining the edges too.
5
Sprinkle with half the chocolate chips and half the raisins.
6
Cover with the remaining challah slices, layering them one on top of the other.
7
Top with the remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.
8
Pour the milk mixture over the top of everything.
9
Wrap the baking dish tightly with aluminum foil.
10
Bake 50 minutes, then remove the foil and cook 15 minutes longer, until set in the middle and lightly browned on top.
11
While the pudding is baking, make the vanilla cream: Combine the half-and-half, vanilla, and sugar in a large saucepan.
12
Heat over medium heat, whisking regularly, until steaming hot.
13
Place the egg yolks in a large mixing bowl and gradually add the hot half-and-half mixture to the egg yolks, whisking vigorously all the while.
14
When all the half and-half mixture has been whisked into the egg yolks, return the mixture to the saucepan and heat over medium heat, whisking constantly.
15
Cook until the mixture thickens.
16
Spoon over the pudding and serve.

1400

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 quart whole milk, warmed, 1 stick unsalted butter, melted, 1 1/2 cups sugar, 6 eggs, and more.

Yes, Challah Bread Pudding with Chocolate, Raisins, and Vanilla Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Challah Bread Pudding with Chocolate, Raisins, and Vanilla Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions