Challah & Honey Bread Pudding

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Challah & Honey Bread Pudding

3 whole eggs
3 egg yolks
1/2 cup sugar
6 cups half-and-half
1/3 cup Kings Organic 100% Pure Honey
2 tbsp Kentucky bourbon
1 tsp kosher salt
1/2 tsp orange extract
1 tsp Grand Marnier
1 loaf challah, cut into 3/4-inch cubes (about 12 cups)
1-1/2 cups full fat ricotta
1/4 cup sliver almonds, toasted
4 tbsp butter, melted

1. Preheat the oven to 350° F. Fill a large bowl with ice water. In a medium bowl, whisk the egg yolks and
1/4 cup of the sugar until blended. In a medium saucepan, whisk 2 cups of the half-and-half; bring to a
simmer over medium, whisking occasionally. Remove from the heat.
2. Slowly whisk the warm half-and-half mixture into the yolk mixture; return to the saucepan. Cook over
medium heat, whisking constantly, until the custard thickens, should take approximately 3 to 5 minutes.
3. Using a fine-mesh sieve, strain the custard into a medium bowl. Stir in the Kentucky bourbon, salt and
orange extract and Grand Marnier. Set the bowl over the ice water and stir until the custard is cold,
about 10 minutes. Cover and refrigerate until serving.
4. Grease a 9-by-13-inch baking dish. In a large bowl, whisk 3 eggs, honey and 1/4 cup sugar. Whisk in
the balance of the half-and-half. Add the cubed challah, toss gently and let soak for 15 minutes.
5. Gently stir the ricotta and toasted almonds into the bread mixture. Stir in the melted butter and spread
the mixture evenly in the baking dish. Cover with foil. Bake for 40 minutes. Remove the foil and increase
the oven temperature to 425 degrees and bake until golden, about 15 minutes. Let cool for 15 minutes.
Serve with the chilled orange flavored custard sauce.
Tip: Cointreau or Triple Sec may be used instead of Grand Marnier.