I developed this recipe for an online Rosh Hashanah baking class for preschoolers. The kids had fun tearing the challah into pieces, and watching it soak up a simple custard mixture sweetened with honey. Studded with apples, it’s a wonderful fall dessert (you don’t need to celebrate Rosh Hashanah to enjoy it) and it’s a breeze to make, as the toddlers in my class could attest.
Challah Bread Pudding with Apples & Honey
½ loaf of challah
1 1/2 cups milk
1/2 cup honey, plus additional honey for drizzling
2 tablespoons oil
Cinnamon, for sprinkling
- In a medium-sized mixing bowl, whisk together milk, eggs, oil, and honey to form custard mixture.
- Chop apple into small pieces. Add to milk mixture.
- Tear challah into small pieces using fingers to yield around 2 cups total. (Depending on how large your challah loaf is you may have some remaining.)
- Scatter challah pieces evenly in a large, shallow baking pan.
- Preheat oven to 350 degrees F. Pour custard mixture over challah pieces. Let soak for a few minutes, until mixture is absorbed. Drizzle with honey and sprinkle liberally with cinnamon.
- Bake for around 10-15 minutes, or until set.
- Once cool, store leftovers in an airtight container and refrigerate.