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Cinnamon Bun Challah Pudding

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Ingredients

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.