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May 17, 2013 06:42 PM

It all started with what to do with leftover Challah....

...and resulted in this marvelous Thai coffee bread pudding treat that knock my socks off! I followed the recipe exactly as written but I opted for whipped creme fraiche with the sugar & orange instead of heavy cream.

This would be wonderful for brunch or a coffee & dessert gathering. Super simple!

How do you use up leftover Challah (beyond french toast)?

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  1. That looks delicious, but REALLY sweet - is it?

    2 Replies
    1. re: sandylc

      I wouldn't say really sweet, but I did opt for the creme fraiche over the whipped heavy cream to cut back a tad on the richness. The recipe makes a very large batch of bread pudding. The flavors are more intense and therefore I would call this rich as opposed to sweet.

      I don't eat many sweets (but I prepare a good deal of sweets) and I enjoyed this bread pudding more than most versions I've had. Thanks for asking though so I could clarify.

      1. re: HillJ

        Thanks. I just might have to put it on the list!

    2. That looks like something I would probably enjoy but, in my world, pudding isn't something that can be cut up into chunks like that. My bread pudding is of the custard variety and I'm sure Challah would make a good one. My mother still makes it with regular old white bread and, although she enjoyed the one I made with croissants a la Ina Garten, she'll never switch.

      1 Reply
      1. re: grampart

        I've had a bread pudding with croissants and it was delicious.

      2. Challah makes wonderful croutons, bread crumbs, and stuffing. It's also terrific as the bread for heated or toasted sandwiches - grilled cheese, panini (bananas & Nutella go particularly well w/challah), Monte Cristo/croque monsieur, etc. And challah kugel is delicious.

        2 Replies
        1. re: goodhealthgourmet

 there's a dish I don't make nearly enough. Any particular tips?

          1. re: HillJ

            It's not kugel the way you typically think of it with noodles or potato & cottage cheese. In fact, it's pretty much a bread puddin,g but you treat the bread the way you would the matzo in a matzo kugel. Instead of mixing up the custard base and pouring it over the bread, you soak the challah in milk (or non-dairy substitute) until it's saturated, squeeze out the excess, then combine it with the eggs, sugar, spices and fruit. I like to use a fork to combine everything because it allows you to mash the bread up somewhat so that it almost turns into a cohesive batter instead of chunks.

        2. Sounds delicious. What makes it Thai, the cardamom?

          1 Reply
          1. re: youareabunny

            According to the writer who posted the recipe on Serious Eats: Heady and sweet, Thai coffee is a glorious mix of a strongly brewed cup of joe and condensed milk. This bread pudding plays on those flavors, sweetening the base custard with condensed milk and adding a generous amount of espresso powder plus floral cardamom, spicy cinnamon, and almond extract. Chunks of buttery challah soak it all up. We like to go the extra mile and serve this with a homemade chilled orange whipped cream.

            So, basically the custard you pour over the bread cubes is a riff on a traditional Thai coffee.

          2. Layer with a custard, and fruit for trifle.