Challah Bread Pudding with Drunk Raspberries

Autumn is here! Our outdoor temperatures have finally fallen to that magical place where we just want to wear sweaters and hibernate until daylight savings time ends. And, in the interim, we’re going to fill our stomachs with every delicious recipe that inspires us. 

This past Saturday we settled on this Food 52 recipe for bread pudding. Our combined love for Challah and raspberries made us feel like Jewish bears in a thicket (every triple entendre intended). Our inspired addition of brandy to this recipe gives our bread pudding that bit of extra *oomph* that our taste buds (and bellies) need for what is no doubt going to be a long winter season.


  • 4 1/4 cups cubed Challah
  • cup whole milk 
  • cup heavy cream 
  • 1/3 cup (heaping) brown sugar
  • 1/3 cup (heaping) granulated sugar
  • eggs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • cup fresh raspberries
  • 4 tablespoons of Brandy (divided)

Steps to Deliciousness:

  1. Preheat oven to 350° F.
  2. Place raspberries in bowl and add 1 tablespoon of brandy to soak.
  3. Spread bread cubes into a single layer on a baking sheet and slide into the oven to dry out, for about 10-15 minutes. We cooked ours until golden brown.  Once dry, remove from oven and set aside.
  4. While the bread is drying, whisk the milk, cream, sugars, eggs, vanilla, 3 tablespoons of brandy, and cinnamon together until smooth.
  5. Grease an 8-inch round pan with butter.
  6. Dump bread cubes into a large bowl with the eggy mixture and mix. Soak for 20 minutes; fold in the raspberries; and then pour into the  pan.
  7. Bake bread pudding for 30 minutes, until golden brown and puffed up. After removing it from the oven, allow to sit for a bit to cool.  If you can stand it, wait an extra day. The flavors become more nuanced and trust us, it’s so worth the wait.
  8. We topped our bread pudding with creme fraîche and loved it!

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