A delicious way to use up leftover challah and turn it into the perfect summertime dessert.

Never fear, if you have stale challah in the house, you know what to do – make bread pudding! This wonderfully unpretentious, comforting dessert, is so simple to make and surprisingly light to eat.

Having tried and tested different breads, challah gets my vote (unsurprisingly). Better than brioche in flavour and ultimately, it makes for the best sponge.

Now, if you are a fan of the classic bread and butter pudding, you are bound to fall for this Spring adaptation. That is, if you like rhubarb, ricotta and strawberries. Sharp rhubarb, tender juicy strawberries and mellow creamy ricotta – what’s not to like? Naturally, serve with lashings of cream (or crème fraiche / Greek yoghurt).

This recipe was featured in The Nosher, check it out here!

  • LEVEL: Easy
  • Prep: 30 Minutes
  • Cook: 1 Hour
  • SERVES: 8-10
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


for the, Challah

300g challah, sliced (stale preferable) 100g strawberries, halved
100g golden caster sugar
300ml whole milk
300ml double cream
1⁄2 tsp. salt
1 tsp. vanilla bean paste or extract (or 1 vanilla pod) 4 medium eggs
50g butter, softened, plus extra to grease
200g ricotta
25g icing sugar, plus extra for dusting
Cream, crème fraiche or Greek yoghurt to serve

for the, Rhubarb

400g rhubarb, cut into 2cm pieces 1⁄2 tsp. ground nutmeg
1⁄2 tsp. cinnamon
25g butter, cubed
60g light brown sugar 1 orange, zest & juice



1.First, preheat the oven to 180°C/160°fan/Gas 4. Then, lightly grease a 1.5litre (approx.) baking dish with butter and leave to one side.

2. Now, the rhubarb. Put the rhubarb pieces in a medium bowl, and toss with the nutmeg, cinnamon, brown sugar, orange zest and juice. Place in a baking tray and add the cubed butter. Roast for 20-25 minutes (make sure they are soft, but still retaining their stick like shape).

3.While the rhubarb is roasting, make the milky mixture. Put the milk and cream in a saucepan with a 1⁄2tsp. salt and bring to the boil. Take of the heat and add the vanilla. 1 While this mixture is cooling, in a medium bowl, beat the eggs and caster sugar. Then, slowly add the warm milky mixture to the eggs, continuously stirring.

4. Spread the bread with butter and leave to one side. Then, drain the ricotta and place in a medium bowl. Add the icing sugar and mix until incorporated. Spread the buttered bread generously with the ricotta mixture.

5. Layer the smothered bread, strawberries and rhubarb in the ovenproof dish. Pour over the milky mixture and leave to sit for 30 minutes.

6. Bake for 30-40 minutes until golden in colour and the mixture has set around the edges.

7. Leave to cool for 5-10 minutes to allow the pudding to slightly set. Dust with icing sugar and serve with lashings of cream (crème frache or Greek yogurt).