Bread pudding is the universal way to use up leftover or stale bread. In this case, Bohemian "hoska," Polish "chalka" or Jewish "challah," a rich, eggy, braided yeast bread similar to French "brioche," is used. When ground poppyseeds are added, the dessert becomes "makowki" in Polish.
Makes 6 servings
View this Step By Step.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 8 ounces "hoska," "chalka" or "challah" bread, cubed into 1/2-inch pieces
- 3/4 cup golden raisins (omit if bread has raisins)
- 3 eggs, beaten
- 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
- 2 1/2 cups hot water
- 2 tablespoons butter, melted
- 1 tablespoon grated orange zest
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- -----------------------------
- Orange Sauce:
- 1 cup orange juice
- 1/2 cup sugar
- 1 tablespoon cornstarch
- Whipped cream, orange zest and mint for garnish (optional)
Preparation:
- Heat oven to 350 degrees. Butter a 9-inch-square baking pan. Mix together bread cubes and raisins (if the bread you use contains raisins, you may wish to omit the raisins from the recipe), and place in prepared pan.
- Mix together eggs, sweetened condensed milk, water, butter, orange zest, vanilla, cinnamon and salt.
- Pour evenly over bread, moistening completely. Bake 40 minutes or until knife inserted in center comes out clean.
- Toward the end of the baking period, make the Orange Sauce. In a small saucepan, combine orange juice, sugar and cornstarch, and cook over medium heat until thickened and bubbly, about 5 minutes.
- Serve bread pudding warm with Orange Sauce and a garnish of whipped cream, orange zest and mint, if desired.
