We have great bakeries in town, where I buy delicious challah on Fridays. Today, I will buy an extra challah and make an all-time favorite, French Toast Bread Pudding. It is fun to improvise with this recipe and find your individual taste (adding raisins or chopped-up dried fruits or chocolate chips or chopped walnuts or slivered almonds or crystallized ginger). Have fun experimenting!!!
Directions
- Put the torn pieces of challah in a 9×13-inch casserole dish. If adding dried fruits, nuts or other add-ins, mix them in with the dry challah now, before adding the liquid ingredients.
- Whisk together eggs, milk, cinnamon, vanilla and sugar.
- Pour the mixture slowly into the casserole dish over the challah, pressing with a spatula until totally moist.
- Cover with foil and refrigerate overnight.
- Place in a cold oven set at 350°F (175°C) for 30 minutes. Then remove the foil and bake for another 30–40 minutes, or until puffed.
- Serve immediately to experience the puffed effect. When it falls it is equally delicious.
- Serve with an assortment of toppings (warm berry compote, maple syrup and Nutella). It is also delicious plain, just on its own.
℞ M.D. Notes
- This is a wonderful breakfast to have during the first few days of chemotherapy.
- If you are experiencing a sore mouth from chemotherapy or radiation therapy, prepare this recipe just with the challah, eggs, milk, sugar, cinnamon and vanilla. For extra sweetness add maple syrup with a sliced banana.
