Challah Bread Pudding with Bourbon Sauce


Challah Bread Pudding with Bourbon Sauce


  • 1 loaf 5 day old Challah bread (egg bread)
  • 1/2 gal. milk
  • 1 1/4 lb. sugar
  • 1 ounce vanilla extract
  • 1/2 cup pecan pieces
  • 1/2 cup raisins
  • 1/2 lb. butter, melted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 8 eggs


Crumble bread in greased 11 1/2" X 9" baking pan. Mix eggs, milk, sugar, vanilla, and spices. Add raisins and pecans to this, and pour over bread. Mix together by squeezing through your hands, then pat flat. Bake in a water bath in an oven preheated to 375 degrees for about one to one and a half hours, or until a knife comes out clean. Serve with Bourbon Sauce. Bourbon Sauce: 1 lb. butter (microwaved 10% for 3 1/2 minutes) 2 cups sugar 4 egg yolks 6 oz. water 3 oz. Bourbon Place egg yolks and butter in food processor. Mix sugar and water, and heat slowly until liquid starts to bubble. With food processor running, slowly drizzle the sugar-water syrup into the mixture until mooth. Add Bourbon and blend. Store at room temperature.

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