Equipment
Ingredients
Main
- 45 g unsalted butter, divided
- 3 apple, peeled, cored, and coarsely chopped
- 600 ml whole milk
- 256 g honey
- 5 ml vanilla extract
- 590 g challah, torn into small pieces
- 4 egg
- 2 g ground cinnamon, divided
- 30 g granulated sugar
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Place 30g of butter in the baking dish and heat in the oven until melted.
Coat the bottom and sides of the dish with the melted butter using a pastry brush.
Melt the remaining 15g of butter in a heavy skillet over high heat.
Sauté the chopped apples for 5 minutes until they soften and begin to brown.
Whisk the milk, honey, and vanilla extract together in a large mixing bowl.
Add the torn challah to the milk mixture and let soak for 10 minutes until liquid is absorbed.
Beat the eggs in a separate container until frothy.
Stir the eggs, 1g of cinnamon, and the sautéed apples into the soaked bread mixture.
Pour the challah mixture into the buttered baking dish.
Mix the sugar and the remaining 1g of cinnamon in a small bowl and sprinkle over the pudding.
Bake at 175°C (350°F) for 45 minutes until the pudding is set and the top is golden brown.
Rest the pudding for 10 minutes before serving warm or at room temperature.
Chef's Notes
- For the best texture, use day-old challah which absorbs the custard better than fresh bread.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in foil and plastic wrap.
Reheating: Reheat in a 150°C (300°F) oven until warmed through to maintain texture.
