Serves 6
130 min
Leftover Babka Bread Pudding
Recipe GLPR14d44c668b87e1
A comforting British-style bread pudding made with leftover babka. Torn pieces of sweet chocolate-swirled babka are soaked in a creamy custard mixture of milk, eggs, vanilla, and warm spices like cinnamon and nutmeg, then baked until golden and set. Perfect for transforming day-old babka into an elegant dessert.
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Ingredients
3 cups whole milk
3 jumbo eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 dash freshly grated nutmeg
6 cups torn babka, roughly 1-inch pieces
Butter for greasing pan
½ cups Additional 1/2 cup milk if needed
Whipped cream for serving (optional)
Directions
Preheat your oven to 350°F (175°C). Butter a 9x13 inch baking dish evenly, making sure to coat the bottom and sides to prevent sticking.
Tear the leftover babka into roughly 1-inch pieces. You should have about 6 cups. Arrange the babka pieces evenly in the prepared baking dish.
In a large mixing bowl, whisk together the 3 jumbo eggs until well beaten. Add the 3 cups of whole milk, vanilla extract, ground cinnamon, and freshly grated nutmeg. Whisk until the mixture is smooth and the spices are fully incorporated.
Pour the custard mixture slowly and evenly over the babka pieces, making sure all the bread is submerged or well moistened. Let the mixture sit for 10 minutes so the babka can absorb the custard. If the bread pieces are not adequately soaked, add the extra 1/2 cup of milk and allow another few minutes of soaking.
Place the baking dish in the preheated oven and bake for 40-45 minutes, until the pudding is set around the edges but still slightly jiggly in the very center, and the top is golden brown. The internal temperature of the custard should reach 160°F (71°C) when measured with a food thermometer in the center.
Remove the bread pudding from the oven and let it rest for 10 minutes before serving. This allows the custard to firm up slightly and makes portioning easier.
Divide the warm bread pudding among serving bowls. Top with whipped cream if desired, and serve immediately.
