skip to main content

Yesterday's challah becomes today's bread pudding

7 years ago

Remember that loaf of challah I baked for french toast last week? Well, the kids had french toast and then the weekend was over and half the loaf was still there. Mother didn't want it for toast, she likes whole grain breads. So, what to do with half a loaf of homemade, delicious, rich and yet stale challah?

Well, if you have chickens, which means there are 20+ dozen egg in the refrigerator, you make bread pudding. No raisins, Mother doesn't like them, but lots of vanilla. Heck, with milk and eggs, it's breakfast!

Yes, really. Yes, those are Mother's red pajamas in the background. Yes, it went great with coffee. No it's not all gone, and she'll probably have some tomorrow too.

Hey, at least she's eating something for breakfast and it's got to be healthier than a donut....

Snnie

Featured Answer

sheilajoyce_gw

7 years ago

My mother's cookbook was called The Way to a Man's Heart: The Settlement Cookbook. She made our bread and rolls, and from this cookbook, made a delicious bread pudding with lots of milk and eggs and flavored with vanilla, cinnamon, nutmeg and raisins. It was delicious and so custardy.

Sort by:Oldest

Comments (8)

lindac92
7 years ago
Shame you didn't put raisins or copped apple of dried apricots....then you could have had all food groups. ;-)
Love bread pudding.....need to plan some stale bread.
Related Discussions
I put bread in my compost today.
Q
Comments (60)
Not I. There was absolutely no sarcasm intended at all. I added the classy "chick" post in acknowledgment of your love of all things poultry. I thought I was being clever. Believe me or not but I actually have a certain degree of admiration towards you. I fear we are somewhat similar in our shyness including the use of humor as our defense mechanism. (although it may only be humorous in our own minds). I'll trump your chicken with $1000 vet bill to get 8, count 'em, eight stray kittens and their mother 'fixed' and vaccinated. (although the vet did give us a volume discount!) And because it's your thread, I feel no guilt in hijacking it. (not that I feel much guilt at the best of times) Lloyd
...See More
AnnT's amazing bread pudding
Q
Comments (22)
As Cookie mentioned Bread And Butter Pudding is a very forgiveable recipe. I like to have a little custard ribboned through the bread so I use less bread or increase the custard if I am making it for a crowd. Sometimes I cut the crusts off and sometimes I don't. Other times I leave the slices whole, butter and layer and sometimes I butter the bread and then cut it into cubes before tossing with the custard. You can use just about any bread you want. Regular White, French, Italian, raisin, etc... I've made it using a Chocolate bread too and instead of the caramel sauce I served it with a cream anglaise sauce. I've also used leftover gingerbread cake and a spice cake to make this pudding. It was amazing with the caramel sauce.
...See More
RECIPE: this was in yesterdays paper
Q
Comments (7)
Sherry, You are correct, it is from Amalfi. I have made for gifts. I wonder if some of Jessica's Meyer lemons would make it more wonderful. Limoncello 10 lemon 1 liter vodka 3 cups white sugar 4 cups water 1.Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature. 2 After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature. 3 Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature. 4 Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
...See More
Great big goodness! Challah!
Q
Comments (11)
@Bunny its not Kosher but it’s delicious! It was in a magazine and I tore it out but the original is gone. Luckily I’ve made it so many 100’s of times I don’t need the recipe😊 Mix 2 c warm water and 2 tsp yeast and stir. Let set to get foamy. Add 3 lrg eggs 1/4c sugar 1/4 c very soft butter and 2 tsp salt. Whisk well. Put in large bowl or KA mixer. Add King Arthur Bread Flour one cup at a time with mixer running on low or stir in vigorously by hand if not using mixer. Will need about 6-7 c unsifted. Mixer should just barely clean bowl . Dump on floured counter and knead a few times til smooth. If not using mixer will knead by hand til smooth just don’t add too much flour. Place in greased container cover well set in warm place rise til double. Shape as desired . I doubled the recipe and made 21 cinnamon rolls ! Plus the 3# loaf. brush with beaten egg yolk / splash of water. Bake 350-375 25-35 min depending on size. have fun and let the dough tell you what to do. Don’t over flour! That’s what makes it dry and tough.
...See More
Nancy 6b
7 years ago
I used to make bread pudding and did not care for it. I think I just used leftover storeboughten loaf bread, bet it would be much better with Challah, French toast certainly is. I did make a loaf of pumpkin bread once and forgot to put sugar in it. It made a wonderful bread pudding so I have repeated that accident several times.
User
7 years ago
Love bread pudding and between French toast and bread pudding, a half loaf of bread is never thrown away!
colleenoz
7 years ago
last modified: 7 years ago
It’s even yummier if you put jam or marmalade on the buttered bread!

I once used some GF raisin bread DH wasn’t too fussed on and the resulting bread pudding was really good you would never have guessed it was GF.
party_music50
7 years ago
It looks great, but when you're done with WW, you should try making a white chocolate bread pudding. There's a restaurant here that makes it and I don't even like white chocolate but I love that stuff. lol!
annie1992
Original Author
7 years ago
LOL, AnnT, I knew you'd approve. Mother says the raisins remind her of little dead bugs in there. (snicker) Some apricots might be really good, though, or some of your caramel sauce and I was thinking about raspberries.

Sorry, LindaC.

PM, now that sounds like dessert! I'm still passing mine off as breakfast. I think we'll always be on Weight Watchers, Elery keeps calling it a "lifestyle". He's lost 90 pounds and I think he's too thin, but he just won't give it up.

Colleen, I'm thinking Amanda would love it, made with gluten free bread and coconut milk, I'm definitely going to have to do that.

Martha, my bread never gets thrown away. Most times it becomes bread crumbs, but this is a much better use of challah, I think.

Nancy, I've seen french toast and bread pudding made with pumpkin or banana bread, but never an unsweetened type. Now that's a lucky accident, you could call that "recipe development"!

SheilaJoyce, I don't have that cookbook, but that sounds just like the bread pudding Grandma made, with vanilla and cinnamon and lots of custard. I always figured it was because us kids ate nearly all of the bread and didn't leave that much, so more eggs than bread.

Mother is having some more of it right now with coffee, she says all her pills are easier to take with bites of bread pudding to help them down. Yeah, that's her story...

Annie
Lars
7 years ago
I've never made bread pudding, but when I make challah, I use pretty much all of it for French toast. Kevin says he prefers brioche, but I seldom make that.

Related Stories

DECLUTTERING 10 Types of Clutter to Toss Today

By Laura Gaskill

Clear the decks and give the heave-ho to these unneeded items

DECORATING GUIDES 7 Tips to Sell Your Home Faster to a Younger Buyer

By Kristie Barnett, The Decorologist

Draw today's home buyers by appealing to their tastes, with these guidelines from an expert decorator

LIFE How to Build Your Housekeeping Muscle

By Alison Hodgson

Train yourself to clean and organize until the routine becomes second nature with this step-by-step approach

KITCHEN DESIGN Soapstone Counters: A Love Story

By Alison Hodgson

Love means accepting — maybe even celebrating — imperfections. See if soapstone’s assets and imperfections will work for you

KITCHEN DESIGN Open vs. Closed Kitchens — Which Style Works Best for You?

By Vanessa Brunner

Get the kitchen layout that's right for you with this advice from 3 experts

LIFE Simple Pleasures: The Joy of Baking

By Laura Gaskill

Fill your house with a heavenly scent and your heart with cheer by making time to bake

LIFE Thank U 4 the Gr8 Gift: How to Send Thanks in the Digital Age

By Laura Gaskill

We click open invitations and RSVP via text, but a handwritten thank-you is sometimes still best. Here's how to tell

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

FEEL-GOOD HOME 21 Ways to Waste Less at Home

Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change

LIFE Table Manners for Modern-Day Dining

By Laura Gaskill

Elbows and cell phones? Maybe. Forgetting to say 'thank you'? No way. Our mealtime etiquette guide takes the guesswork out of group dining

Sponsored

Hope Restoration & General Contracting

35 Reviews

Columbus Design-Build, Kitchen & Bath Remodeling, Historic Renovations

More Discussions

Even for non-breakfast-eaters: What food do you dislike for breakfast?

22

Stuffed burgers - what do you like to find in yours?

15

I made a cassoulet!

16

Thinking of Petalique--What's your top 5 quick take-out?

12

Have you made fruit leather? Any tips?

3