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the goods:

1 round loaf Challah bread (about 1.75 lb / 800g approx)

6 oz butter

6 eggs

1 cup sugar

3 cups half and half (or 1 1/2 cups each milk and cream)

freshly grated nutmeg

6 pears

6-8 oz marzipan

1 cup blueberries

to serve:

honey or syrup

cream or ice cream


you will need:

  • mixing bowl
  • whisk
  • large round baking dish

time: 20 minutes active

40 mins baking





Challah bread pudding with marzipan, pears and blueberries

This is a simple stunner.

Quick and easy to make.

Dinner party sized, it will slip seamlessly into the oven whilst you sit down to the main course and be cooked to perfection by the time that you are ready for dessert.

You can put it all together hours ahead and let it sit in the fridge until you are ready to bake it.

The round Challah loaves are part of the Rosh Hashanah celebration, you can adapt this recipe with plaited Challah loaves to make all year round.

using a bread knife, slice the thin crust off the Challah loaf.

slice the loaf in a spiral, following the natural path of the loaf, be careful to keep the bread in a single piece.

spread butter on both sides of the bread, all the way into the centre of the loaf. Butter the sides and top also.

roll the marzipan into a long 2 inch wide strip.

line the inside coil of the loaf with the strip of marzipan, all the way into the centre.

butter a large, round oven dish ( I used a paella pan) and place the loaf into the dish.

break the eggs into a bowl and beat to blend the yolks and whites. Add the half and half, sugar and about 1/4 of a freshly grated nutmeg (the exact amount is at your discretion).

pour the custard mix over the loaf.

peel and pears and slice them in half. Core them and tuck them into the interior coil of the loaf. Spoon any  excess custard which has run off over the loaf and pears, sprinkle with a little sugar and scatter the blueberries.

bake in a pre-heated oven (375f / 190c) for about 40 mins or until bread is golden and custard is more or less set)