Challah Beer Bread Pudding with Caramel Syrup {Dairy-Free}

Challah Beer Bread Pudding with Caramel Syrup

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

Recipe from The Kosher Baker, by Paula Shoyer

7 thoughts on “Challah Beer Bread Pudding with Caramel Syrup {Dairy-Free}

  1. aw, your grandma! i love that!
    and what’s wrong with me for waiting this long to say something about this? bloglovin’ laziness, that’s what, because i’ve been thinking about this ever since i saw it on facebook. I may make another loaf of challah just to turn it into this; no kidding. I’m not always a big one for bread puddings, but this one seems like it would be the big exception to that. it’s wonderful, and i wish i had been there to try it.

    • I’ve been so lazy, too. Not with reading blogs, but with commenting on them, and even posting on mine.

      I do hope you try this, because it was really good. I even had a big piece of this, warmed up with some ice cream on the side, for a late dinner one night…

  2. I don’t know how I missed commenting on this after seeing it’s deliciousness on facebook. oh but now i see shannon was late to comment too, so i feel better, hehe 😉
    This looks amazing. What a great dessert to serve after a holiday meal!!

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