Challah Bread Pudding with Cinnamon and Raisins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting baked pudding made with soft challah bread, sweet raisins, and warm cinnamon, perfect for a festive dessert. This Middle Eastern-inspired Hanukkah recipe, ready in about 80 minutes, pairs challah bread, whole milk, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 Middle Eastern cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. Grease a 9x13-inch baking dish with 1 tbsp butter. Place 10 cups cubed challah bread into a large mixing bowl.
  2. Step 2: In a separate bowl, whisk together 3 cups whole milk, 1 cup heavy cream, 4 large eggs, 3/4 cup granulated sugar, 2 tsp ground cinnamon, and 1 tbsp vanilla extract until smooth.
  3. Step 3: Pour the milk and egg mixture over the challah cubes, add 3/4 cup golden raisins, and toss gently to combine. Let soak for 15 minutes to absorb the custard.
  4. Step 4: Transfer soaked bread mixture to the prepared baking dish and drizzle 2 tbsp melted butter evenly over the top.
  5. Step 5: Bake for 55-60 minutes until the pudding is set and the top is golden brown. Remove from oven and let cool slightly.
  6. Step 6: Dust with powdered sugar if desired before serving warm with a scoop of vanilla ice cream or whipped cream.

Related recipes