Bread pudding has long been a staple at Southern bed and breakfasts, but more recently it’s worked its way onto some pretty trendy restaurant menus. And what better way to use up extra challah from Rosh Hashanah? We always have extra, especially of the raisin variety, since Fiance's mother and I are the only ones who seem to like it. This recipe calls for regular challah, but if want to use raisin challah, omit the chocolate chips. This is delicious served with a dollop of whipped cream, a scoop of vanilla ice cream, or with the cinnamon-rum sauce.
Dale Raben is a writer/editor/aspiring housewife living in Brooklyn, originally from South Florida. She's a children's book review editor and is currently pursuing a master's in English Literature and planning her wedding. When she doesn't have her nose in a book, she's whippin something up in the kitchen. Dale is one of Jewcy's Pickled food bloggers.