In my last post I told you I was going to share a recipe to use up leftover challah (plain challah, not everything challah). Well, here it is: a bread pudding made with challah, flavored with beer, and topped with a caramel syrup. (The original recipe calls it a caramel sauce, but I think of a caramel sauce as one that is thick and has heavy cream in it. This one is made simply with sugar and water, and is quite liquidy, so therefore I am calling it a caramel syrup.)
This is such a fabulous dessert, served warm with a side of vanilla ice cream. And since it can be made up to 5 days ahead, it’s a perfect recipe for entertaining.
This recipe is from a kosher baking book, and it is made non-dairy in order for it to be served after a meat meal. However, you can use dairy milk instead of the soy milk if you would like to.
While I used homemade challah for this, you can definitely use store-bought. And if you do not have stale challah, just put the challah cubes into a warm oven to dry them out.
Challah Beer Bread Pudding with Caramel Syrup
For the bread pudding:
2/3 of a large loaf of challah, cut into 1-inch cubes (enough to mostly cover the bottom of a 9 x 13-inch baking pan)
1 1/2 cups full-flavored beer
6 large eggs
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups plain soy milk
For the caramel syrup:
1/2 cup granulated sugar
1 cup boiling water
Make the bread pudding:
1. Preheat oven to 350°F.
2. Place the challah cubes into a 9 x 13-inch baking pan. Add the beer, toss to coat, and allow to sit for 15 minutes.
3. In a large bowl, whisk together the eggs, sugar, vanilla, and soymilk. Ladle the egg mixture over the beer-soaked challah. Bake for 50 minutes, or until set and the edges are browned.
Make the caramel syrup:
1. Place the sugar into a heavy-bottomed saucepan over medium heat. Cook, stirring often, until all of the sugar is melted and turns a deep amber color. Remove from the heat and very carefully add the boiling water. The mixture will boil up, and there will be some balls of caramel in the pot.
2. Return to medium heat and cook at a rolling boil for 10 minutes, stirring often, until all the caramel pieces are melted and you have a smooth syrup.
3. Cool completely and then store at room temperature, covered in plastic.
Serve pudding, cut into squares and drizzled with syrup, warm or at room temperature.
The pudding can be made up to 5 days in advance, and stored covered in plastic in the fridge. Reheat in a 200°F oven for 20 minutes.
Makes 12 servings