This Babka Bread Pudding brings new life to a loaf of babka by baking it into a soft, custardy dessert with just the right touch of spice. The bread absorbs the creamy mixture as it rests, then bakes into a rich pudding with a lightly crisp top. Served warm with a sprinkle of icing sugar, it’s an easy dessert that feels comforting and familiar.
Tear the babka into bite-sized pieces until you have 6 cups. This allows the bread to absorb the custard evenly while maintaining texture.
Description - Step 2
Step 2: Make the custard
In a large bowl, whisk together the milk, cream, eggs, cinnamon, nutmeg, and salt until smooth and well combined.
Description - Step 3
Step 3: Combine and soak
Add the torn babka pieces to the custard mixture. Gently stir to coat all pieces. Cover and refrigerate for at least 4 hours or overnight for best results.
Description - Step 4
Step 4: Prepare for baking
Preheat the oven to 350°F (175°C). Generously butter a 9x13-inch baking dish to prevent sticking.
Description - Step 5
Step 5: Bake the pudding
Pour the soaked babka mixture into the prepared dish. Bake until the top is lightly golden and the centre is set but still soft.
Description - Step 6
Step 6: Finish and serve
Allow the pudding to cool slightly. Dust with icing sugar and serve warm with extra cream on the side if desired.
Search
Login
European
Easy
Dessert
