Nothing says winter comfort food like bread pudding, and when you make it with an awesome bread like Challah, it’s simply irresistible! At first this baking endeavor was solely to meet a craving on a snowy weekend, but after being disappointed with all of the recipes we found, we decided we should make our own.

We added bananas to our pudding, and instead of making a caramel sauce like so many other recipes, we decided to make  a nutty/crunchy/crumbly topping. This recipe is easily adaptable to your personal comfort food cravings. Feel free to omit the banana, try a different fruit, or experiment with other toppings – but please, whatever you do, share your results so we can all enjoy together!

Banana Challah Pudding
Recipe type: Custard
Prep time: 
Cook time: 
Total time: 
Yields: 10
  • Pudding:
  • 1 pound challah bread, cubed
  • 3 medium ripe bananas
  • 2 cups heavy cream
  • 1 cup milk
  • 1 tablespoon vanilla
  • 6 egg yolks
  • 1 whole egg
  • ½ cup sugar
  • ½ teaspoon salt
  • Crumble Topping:
  • ½ cup flour
  • 1 cup brown sugar
  • 1 pinch salt
  • 4 tablespoons butter, chilled
  • 1 cup walnuts, chopped
  • pinch salt
  1. Preheat oven to 350°F and grease a casserole dish.
  2. In a medium bowl, whisk together heavy cream, milk, vanilla, eggs, sugar, and salt.
  3. Mash one banana and add to egg mixture. Slice the remaining bananas and add to mixture.
  4. Place cubed challah bread into a large bowl and pour egg mix over the challah bread, tossing the cubes gently to make sure all pieces are soaked.
  5. Pour bread with egg mix into a casserole dish and set aside.
  6. Prepare topping by mixing together flour, sugar, and salt.
  7. Cut in chilled butter until texture is a course crumble; toss in walnuts.
  8. Scatter crumble topping over bread pudding and bake for approximately 1 hour or until golden and crispy on top; timing will depend on depth of the pan being used.