Sukkos is one of the few times it’s possible for the entire family to breakfast together. During the week everyone is rushing off to school or work, but on Sukkos, you have time for a leisurely family breakfast. It’s the time when you can make something like pancakes or French toast that takes more time to prepare than a bowl or cereal or a yogurt straight from the fridge. If you’re anything like me, meanwhile, you’ve likely got tons of stale challah leftover from Rosh Hashana and Yom Kippur. What better way to waste not, want not then, than to make a big bread pudding to feed your hungry brood?
But perhaps the best thing about bread pudding is that you can do all the prep the night before, cover it, and stick it in the oven the next morning, for a lovely—dare I say fancy—hot breakfast, with very little effort. Put some maple syrup on the table for those who prefer their breakfast extra sweet, and if you’re up to the challenge, you can put out some fresh fruit to round things up.
Overnight Challah Bread Pudding
Ingredients
- Stale challah, equivalent of approximately one 2-pound loaf
- 4 cups milk
- 3 eggs
- 2 tablespoons vanilla
- 2 cups sugar
- 1 cup raisins, or to taste, optional
- 3 tablespoons butter
Instructions
- Grease a casserole dish or 9”x13” pan with the 3 tablespoons of butter. It’s fine if there are some pieces or chunks of butter left in the pan after greasing. The butter will melt into the bread pudding mixture.
- Tear bread into small pieces over a large bowl. Add raisins and gently toss with the torn bread pieces to combine. Place bread and raisin mixture into the greased casserole and pat to even the top.
- Whisk together the milk and eggs. Add vanilla, and sugar, mix well, and pour the mixture over the bread and raisins.
- Cover and refrigerate overnight.
- Bake at 350° F. for one hour or until firm and edges are golden brown.
- Serve plain or with maple syrup for those who like their bread pudding extra sweet!