Apple Cinnamon Challah Bread Pudding
Not all desserts are created equal and by that I mean some, like this one, are for those of who enjoy the fuss and the mess of an elaborate dessert. Other desserts are for those who consider themselves much more of a cook, and maybe not even a very good cook. This Apple Cinnamon Bread Pudding falls into the latter category.
Bread pudding, you might be thinking, sounds intimidating. Well, it isn't. So much so that I imagine if I were ever on an episode of Chopped I would definitely find a way to make the basket ingredients into a bread pudding. The ingredients are simple, the prep takes almost no time and it's nearly impossible to screw up. Which is why it's the perfect Rosh Hashana dessert. When you're cooking for big groups and are focused on appetizers, mains and sides, it can be easy to dismiss the thought of making dessert. But if you've got an extra 30 minutes, I urge you to reconsider.
5 gala or honey crisp apples
2 tablespoons margarine or butter
2 tablespoons honey
3 teaspoons cinnamon, divided
2 challahs or 12 challah rolls
1/2 cup neutral tasting oil
1 cup milk or dairy free milk of your choice (I used almond)
3/4 cup sugar
1 box vanilla instant pudding mix
1. Preheat oven to 400°F
2. Dice the apples into a medium dice.
3. Melt the margarine in a large pan over a medium heat. Add the apples, honey and one teaspoon of cinnamon and stir to combine. Cover and cook until the apples have softened, about 20 minutes, stirring often.
4. In a medium size mixing bowl, combine the eggs, oil, milk, sugar, pudding mix and the remaining cinnamon and mix well until there are no clumps in the mix.
5. Remove the crust from the challah to reveal the white dough. Discard the crusts. Cut the challah into fistfull size pieces and transfer the to a colander and run under cold water until the challah is completely soaked through.
6. Squeeze the excess water from the challah and transfer to a 9x12 baking dish.
7. Add the cooked apples to the liquid mixture and pour the entire mixture over the challah in the baking dish. Make sure all the challah is completely steeped in liquid.
8. Transfer to the oven and bake until the top is golden brown about 45 minutes to 1 hour. The bread pudding will still appear watery when it is done. Allow it to cool and for the liquids to settle before serving.