This recipe comes from Melinda Strauss’ cookbook “Eat Jewish.” Read Unpacked’s interview with Melinda here.
If you have any leftover homemade challah, don’t toss it! You can use it for stuffing, make croutons, or go sweet with bread pudding. No leftovers? No problem — you can also use store-bought challah or cinnamon swirl bread for this recipe. Cinnamon buns were a staple Shabbos dessert in my house growing up, and they definitely inspired the flavors in this dish.
Note: The bread pudding can be stored at room temperature in the baking dish, covered tightly with foil or plastic wrap, for up to 3 days and frozen without icing for 2 to 3 months. Thaw it overnight in the refrigerator and warm it up at 350°F (175°C/gas 4) for 15 minutes before serving. Drizzle on the icing after it’s warmed through.
Cinnamon Bun Challah Pudding
PrintIngredients
Bread Pudding
- 1/2 cup softened unsalted butter, vegan butter, or neutral oil
- 1 cup packed light brown sugar, divided
- 2 tsp ground cinnamon, divided
- 1 large challah loaf
- 3 large eggs
- 1.5 cup milk
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Icing
- 1 cup confectioners' sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C/gas 4) and grease a 9 by 13-inch (23 by 33 cm) baking dish.
- In a small bowl, stir together the butter, ½ cup (100 g) of the brown sugar, and 1 teaspoon of the cinnamon to make a thick paste.
- Transfer the paste to the prepared baking dish and spread it into a thick even layer.
- Using a serrated knife, cut the challah loaf into 2-inch (5cm) cubes. Arrange the cubed challah in the baking dish in an even layer.
- In a large bowl, add the eggs, 1½ cups (360 ml) milk, 1 teaspoon vanilla the remaining ½ cup (100 g) brown sugar, the remaining 1 teaspoon cinnamon, and the salt; whisk until fully combined.
- Add the egg mixture to the baking dish, distributing it evenly over the bread. Set aside until the bread fully absorbs the liquid, about 10 minutes.
- Bake until the top is golden brown, 30 to 35 minutes. Let cool slightly, about 15 minutes.
- While the bread pudding is cool, make the icing: In a small bowl, add the confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla and whisk until smooth and thick. Drizzle the icing over the bread pudding while it's still warm.
Originally Published May 8, 2026 11:56AM EDT
