Description
Chocolate babka bread pudding is a rich, decadent dessert sure to satisfy any sweet tooth. Ready to impress with chunks of sweet dough swirled with chocolate and immersed in a velvety custard, this pudding is quite the showstopper for any celebration.
Ingredients
Scale
For the Chocolate Babka Bread Pudding:
- 1 large day old chocolate babka
- 6 Whole eggs
- 3.5 Cups of Whole Milk
- 1/2 tsp ground cinammon
- 1 tsp vanilla paste or extract
For the Glaze:
- 1 cup confectioners (icing) sugar
- 2–3 tbsp. milk or cream
- 1/2 tsp vanilla extract
Instructions
For the Chocolate Babka Bread Pudding:
- Cut the babka into cubes about 2.5cm/1 inch and let them sit out uncovered for several hours.
- Crack the eggs into a large mixing bowl. Add the milk to the eggs and whisk to combine everything then add the vanilla and cinnamon.
- Cover the dry babka with the liquid mixture. Toss the babka to ensure that it is coated evenly. Let the mixture stand for two hours OR place it in the fridge overnight.
- Preheat the oven to 340°F/171°C.
- Put the babka bread pudding mixture into a lightly oiled baking dish. Gently spread the babka mixture into the baking dish but don’t pack it down.
- Bake for 50-55 minutes.
- Let the babka bread pudding cool for 10 minutes before adding the icing.
For the glaze:
- Using a whisk or a hand mixer, mix all ingredients together in a bowl.
- *Optional: Add another 1-2 tbsp. of milk to achieve a runnier consistency.
- Drizzle glaze over cooled loaf.
Notes
- If you are using a smaller babka or half a leftover babka you can cut this recipe in half.
- The amount of milk you are using will vary, depending on how dry the babka is.
- The babka bread pudding mixture is much better if it is allowed to sit in the fridge overnight.
- Please understand that cooking times may vary depending on your oven and recipe batch size.
- Prep Time: 25 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: Jewish