Breakfast/Brunch and Breads / Carolyn's Dish / Dessert
Babka Bread Pudding Recipe
Servings
12
Ingredients
- 2 cups whole milk
- 1 cup 35% cream
- 3 large eggs
- ¼ tsp ground cinnamon
- Pinch ground nutmeg
- Pinch kosher salt
- 6 cups torn babka pieces (515 grams/1 lb 3 ounces)
- Melted butter for baking dish
- Icing sugar for dusting
Instructions
- 1
Tear the babka into bite size pieces, see above, you need 6 cups.
- 2
In a large mixing bowl, mix together the milk, cream, eggs, cinnamon, nutmeg and salt.
- 3
Add the torn babka pieces.
- 4
Cover and refrigerate for several hours or overnight.
- 5
When you are ready to bake the pudding, preheat the oven to 350F degrees. Butter a 3-4 quart baking dish.
- 6
Pour the babka bread pudding mixture in the prepared pan. Bake for 45-55 minutes. Let cool a little before serving.
- 7
Sprinkle with icing sugar and serve with a little extra cream on the side.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 5 days.
- Can I Freeze This?
- Yes! Most breakfast items freeze well. Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the toaster oven or microwave.
- Make Ahead Tip
- This is perfect for meal prep. Make a batch on the weekend and enjoy quick, delicious breakfasts all week long.
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Frequently Asked Questions
How do I make Babka Bread Pudding?
This Babka Bread Pudding recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 9 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this babka bread pudding recipe make?
This recipe makes 12 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this babka bread pudding?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.