Candi’s Bread Pudding

Candi Bread Pudding

Candi’s Bread Pudding


  • 10 eggs
  • 2 cups half & half
  • 1 1/2 lbs Challah bread, cut or pulled into 1” pieces
  • 1 cup sugar
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 1 1/4 cup unsalted butter
  • 2 1/2 TBSP cinnamon
  • (1 cup milk, if needed)


  1. Beat eggs, add half & half, sugar, vanilla, and salt. Beat together well.
  2. Melt butter and stir cinnamon into it.
  3. Place one layer of bread into a well greased Pyrex pan, 10” x 15”. I also have a deep casserole dish, I use for bread pudding.
  4. Pour half of the liquid mixture over bread. Drizzle half of butter over bread. Repeat this process for the top layer.
  5. If needed, add up to 1 cup of milk to ensure the bread is fully soaked.
  6. Refrigerate for 4 hours and bake at 350 degrees for about one hour, or until just set. May be a little jiggly in center.
  7. Serve warm with whipped cream and/or honey.