This Challah Bread Pudding from New York City based artist Patti Grabel is a delightful way to celebrate Purim. It’s inspired by her grandmother Norma, who always made homemade challah bread for Shabbat dinner.
The story of Purim is told in the Biblical book of Esther. It commemorates the Jewish people being saved from death at the hands of Haman, a royal advisor to the King of ancient Persia, by Mordecai and Esther, who had become the empire’s Queen. It is also known as the Feast of the Lots.
- 1 large loaf of challah bread, torn or cut into 1-1/2 to 2-inch pieces (about 8 cups)
- 1-1/2 cups heavy cream
- 1-1/2 cups whole milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 large egg
- 3 large egg yolks
- 4 tablespoons unsalted butter, melted and divided, plus more for pan if needed
- 4 tablespoons turbinado raw cane sugar
- 1 Place the challah pieces in a large glass mixing bowl. Set aside.
- 2 Combine the cream, milk, sugar, vanilla, and salt in a blender. Add the egg and blend, starting on low and increasing speed to high, until mixture is light and foamy, 20-30 seconds.
- 3 Pour over bread and gently toss to coat. Cover tightly with plastic wrap and chill at least 1 hour and up to 12; this gives the bread time to evenly soak up the custard.
- 4 Preheat the oven to 350 degrees F.
- 5 Grease bottom and sides of 9-inch-by-5-inch loaf pan with 2 tablespoons of butter. Scrape the bread mixture into the pan.
- 6 Drizzle the top of the pudding with the remaining 2 tablespoons butter. Sprinkle with the turbinado sugar.
- 7 Bake until the pudding is light golden, puffed, and pulling away from the edges of the pan and butter is bubbling, 40-50 minutes.
- 8 Let cool on a wire rack for 1 hour before serving.