I started with this recipe and modified it over the year(s). Here is my version. You can use any fruit toppings really. I have tried quite a few and everything is delicious, except bananas. Do not use bananas ever. They create this inexplicable weird rancid taste.
Do use challah bread! I have tried all kinds of bread (French, sourdough, country-style, brioche). Basically anytime I have stale bread I think, hmm, I don't want them to go to waste so I will make a bread pudding out of them. Nothing tops challah bread.
1 lb of Challah bread (or a little less depending on if you want your bread pudding to be more bread-y or more custard-y)
1 cup of berries (blueberries and blackberries are excellent; you can even mix a variety of berries)
2 cups of milk
1 cup of heavy cream
1/2 cup of sugar
1/4 cup of bourbon (optional)
1 teaspoon of vanilla extract
1/2 teaspoon of salt
butter (for pan)
- Use day-old Challah bread and tear it into 1" pieces and set them aside in a large bowl.
- Whisk eggs, sugar and salt together.
- Add the milk a little at a time and whisk to combine.
- Gently stir in cream, vanilla, and bourbon.
- Pour the milk mixture over the bread cubes and berries and stir to combine, pressing bread down to get the floaters if neccessary; make sure bread cubes are all covered.
- Cover and refrigerate over night.
- Preheat oven to 350 degrees and butter a 9"x9" casserole pan.
- Bake for an hour and let it cool slightly before you serve.