Hail to the Challah. With barely any effort, you have turned leftover bread into a positively heavenly dessert. You can customize depending on whats in your cupboard, adding fresh or dried fruit or possibly spicing it up with some cinnamon and nutmeg. My favourite is plain and simple: chocolate. Iv’e Christmased it up, by serving it with a brandy cream, but a dollop of vanilla ice cream also does the trick.

  • LEVEL: Easy
  • Prep: 15 Mins
  • Cook: 35 - 45 Mins
  • SERVES: 12-14
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


500g challah, (1 loaf), in chunks
170g  evaporated milk ( 1 small can)
300ml whole milk
5 eggs, lightly beaten
1 cup granulated sugar
1⁄2 cup unsalted butter, softened
2 tsp. vanilla extract
1 tsp. ground cinnamon
1.5 tsp. baking powder
pinch table salt, to taste
80g dark chocolate, cubed
80g milk chocolate, cubed
1 tbsp. icing sugar, for dusting

Brandy Cream 

200ml whipping cream
100g mascarpone
1 cup icing sugar
1/4 tsp. nutmeg
2 tsp. vanilla extract
2 tbsp. brandy (more if you like…)


1. Preheat the oven to 180C/ 355F/ Gas 4.

2. Lightly grease an oven-proof dish.

3. Tear the bread chunks into chunks and place in a large mixing bowl.

4. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt.

5. Pour the milk mixture over the bread chunks & let stand for 10 minutes.

6. Fold in the chocolate, then spoon the mixture into the prepared dish. Bake for 35-45 minutes, or until lightly golden.

7. Meanwhile, make the brandy cream, by whisking all the ingredients together.

8. To serve,  cool for about 5 minutes, dollop on the brandy cream and away you go. Heaven.

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