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Ideal® Challah Bread Pudding

Servings: 16

1 one-pound Challah bread loaf, crusts trimmed and reserved, bread cut into ½ inch cubes
8 lg eggs
2 c light whipping cream
2 c 2% milk
2 c Ideal® No Calorie Sweetener
¼ c hazelnut liqueur or amaretto
1 tbsp vanilla extract
½ tsp almond extract


  1. Preheat oven to 350°F.
  2. Place bread cubes in 13” x 9” baking pan. 
  3. Whisk eggs, whipping cream milk, Ideal®, liqueur, vanilla, and almond extract in a large bowl to blend.   Pour over bread cubes.  Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead.  Cover and refrigerate.)
  4. Arrange reserved bread crusts on baking sheet and bake until dry (about 10 minutes).  Cool.
  5. Transfer crusts to food processor and grind into fine crumbs.  Sprinkle 1 cup crust crumbs over top of pudding.  Bake until pudding is set in center (about 40 minutes).  Cool slightly.  Serve warm.
baking tip

Stale bread works best in bread puddings.  Simply unwrap and leave out 6-8 hours or overnight.

Per Serving: 270 Calories, 8g Protein, 14g Total Fat, 27g Carbohydrates, 1g Fiber, 6g Sugar, 190mg Sodium, 155mg Cholesterol

recipe savings
Sugar (grams) Calories
25 70