Overnight Challah Bread Pudding
A do-ahead dish that serves a crowd for breakfast or brunch. Perfect for a lazy family breakfast in the sukkah.
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!