Rosh Hashanah Apple Challah Bread Pudding: 5-Step Easy Holiday Dessert

Last year, I stood in my kitchen at 6 AM, staring at a loaf of challah that had gone slightly stale. You know the kind—it’s still good, just not fresh enough for sandwiches anymore. I was supposed to be prepping for Rosh Hashanah, the Jewish New Year, but my brain was foggy from sleep deprivation and holiday stress. I needed a centerpiece dessert that felt special, traditional, but also manageable. Something that smelled like comfort and promised a sweet year ahead.

I looked at that sad, stale loaf of challah and then at the bag of Honeycrisp apples sitting on the counter. I realized I had two options: buy a generic apple pie from the grocery store (which always tastes like cardboard and preservatives) or do what I do best—throw ingredients together and hope for the best. I chose the latter. I cubed the challah, tossed it with spiced apples, poured over a custard that smelled like heaven, and baked it until it was golden and crisp.

The smell that filled the house was unlike anything I’d ever made. It was part bread pudding, part apple crisp, and entirely traditional. My family walked in, sniffed the air, and immediately started asking questions. By the time the first slice was served, with a dollop of whipped cream melting into the warm, cinnamon-kissed crumb, I knew I had found something special. That was three years ago. Now, I can’t imagine Rosh Hashanah without my Rosh Hashanah Apple Challah Bread Pudding. It’s become our most anticipated dessert, the one that signals the start of the holiday season with a warm hug.

This recipe isn’t just about using up leftover bread (though that’s a nice bonus). It’s about capturing the essence of the High Holidays: sweetness, richness, and the hope for a good year. The challah provides that luxurious, eggy texture you love in brioche, while the apples bring the tartness and crunch that balances it all out. It’s easy, it’s forgiving, and it makes your entire home smell like a bakery. Let me show you how to make it.

Why You’ll Love This Holiday Dessert

There are about ten reasons I keep making this bread pudding, but here are the big ones that make it a staple in our holiday rotation.

It Turns Stale Bread into Gold — Seriously, this is the best way to rescue day-old challah. If you’ve ever felt guilty about throwing away perfectly good bread that’s just lost its softness, this recipe is your salvation. I’ve used challah that was three days old, and the result was even better because it absorbed the custard like a sponge. It’s zero-waste cooking at its finest.

Perfectly Sweet for the New Year — Rosh Hashanah traditions are all about eating sweet foods to ensure a sweet year ahead. This dessert hits that mark without being cloyingly sugary. The natural sweetness from the apples and the cinnamon balances the sugar in the custard. It feels indulgent but grounded in tradition. My non-Jewish friends love it because it feels familiar, yet special.

Make-Ahead Friendly — This is the ultimate stress-buster for holiday hosting. You can assemble the entire dish the night before, pop it in the fridge, and just pop it in the oven the next morning. While it bakes, you can focus on the main course—the brisket or the chicken soup—without worrying about the dessert. I’ve hosted dinner parties where this was the only thing I baked on the day of, and everyone was impressed.

Rich, Custardy Texture — Unlike some bread puddings that turn out dry or cake-like, this one stays moist and pudding-like in the center with a crisp, caramelized top. The key is the ratio of eggs to milk and letting the bread soak long enough. It’s creamy, dreamy, and absolutely decadent.

Uses Simple Ingredients — You probably have most of this already. Challah, eggs, milk, sugar, cinnamon, apples. No fancy pantry items. No trip to three different specialty stores. It’s accessible, comforting, and reliable.

This is my go-to when I need a dessert that feels festive but doesn’t require hours of work. No complicated techniques, no weird ingredients, just reliable, delicious food that makes everyone happy and sets the tone for a sweet new year.

Ingredients You’ll Need

Here’s the best part: you probably have most of this already, except maybe the challah, which you’ll need to specifically buy or make. I’m particular about three ingredients here, and I’ll tell you exactly why.

For the Bread Base

Stale Challah Bread (1 large loaf, about 8-10 cups cubed / 400-500g) — This is the star. You want a rich, eggy challah. If you can find a braided loaf from a local bakery, even better. Cut it into 1-inch cubes. If it’s fresh, leave the cubes out on a baking sheet overnight to dry out. If it’s already stale, perfect. Don’t use sandwich bread; you need the structure and richness of challah. (If you don’t have challah, homemade brioche works as a close substitute because it’s also rich and eggy.)

Butter (2 tablespoons / 30g) — For greasing the baking dish. I use unsalted butter so I can control the salt. Melted or softened works fine.

For the Filling

Apples (3 medium, about 750g) — I use a mix of Honeycrisp and Granny Smith. Honeycrisp for their natural sweetness and juicy texture, Granny Smith for their tartness and ability to hold their shape. Don’t use Red Delicious; they turn mushy and bland. Peel them if you like, but leaving the skin on adds color and nutrients. I usually just chop them into bite-sized chunks.

Granulated Sugar (½ cup / 100g) — This sweetens the apples and the custard. You can reduce to ⅓ cup if you prefer less sweet, but for Rosh Hashanah, we’re leaning into the sweetness.

Ground Cinnamon (2 teaspoons) — The essential spice for this dish. Don’t skimp. Fresh cinnamon makes a huge difference. If you’re feeling fancy, add a pinch of nutmeg or cardamom, but cinnamon is non-negotiable for me.

Vanilla Extract (1 teaspoon) — Pure vanilla, not imitation. It rounds out the flavor and adds warmth.

For the Custard

Eggs (4 large) — Room temperature eggs incorporate better into the custard. I take them out of the fridge 15 minutes before I start.

Heavy Cream (1 cup / 240ml) — For richness. You can use half-and-half if you want it lighter, but heavy cream gives that luxurious, pudding-like texture. I don’t recommend milk alone; it’ll be too thin.

Whole Milk (1 cup / 240ml) — Balances the heavy cream. Using both ensures the custard is rich but not overly heavy.

Salt (½ teaspoon) — Just a pinch to enhance the flavors. Don’t skip it.

Optional Add-ins — I love adding ½ cup of chopped pecans or walnuts for crunch. Some people add a handful of raisins, but I find they can get soggy. If you do, toss them with a little flour first so they don’t sink.

Pro Tip: I always buy pre-sliced challah from the bakery section if I’m in a rush, but cutting your own ensures you get the best texture. And please, grate your own nutmeg if you have a whole nutmeg. It tastes completely different from the pre-ground stuff.

Equipment Needed

You don’t need fancy equipment for this. Here’s what I actually use.

9×13 Inch Baking Dish — A standard glass or ceramic dish works best. I use Pyrex because I can see the bottom browning. A metal pan will brown the edges faster, so watch it closely.

Large Mixing Bowl — For whisking the custard. Any bowl bigger than your head will do. I use a glass bowl so I can see when the eggs are fully incorporated.

Whisk — Standard wire whisk. No need for an electric mixer here; you’re just mixing eggs and milk.

Sharp Knife — For chopping apples and bread. Dull knives make you cry more—learned this the hard way with onions, but apples are no exception.

Cutting Board — Any size works. I use plastic for easier cleanup.

Spatula — Silicone spatula for scraping the custard into the dish and folding in the apples.

Aluminum Foil — Optional, but useful if the top is browning too fast before the center is set.

Optional but nice:
– Pastry Brush — For buttering the dish. Or just use your fingers if you’re being lazy.
– Measuring Cups and Spoons — Pretty standard stuff. Dollar store versions work fine.

Tool Tip: Don’t have a 9×13 dish? A 2-quart casserole dish or even a large Dutch oven works. Just adjust the baking time slightly; smaller dishes may cook faster.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up over the years.

Step 1: Prep the Challah (10 minutes)

If your challah is fresh, slice it into 1-inch cubes and spread them out on a baking sheet. Leave them out overnight to dry out. If it’s already stale, you can skip this. Toss the cubes into your large mixing bowl. They should look dry and crumbly, not soft. This dryness is crucial for absorbing the custard without turning into mush.

Step 2: Prepare the Apples (5 minutes)

Peel (optional) and core the apples. Chop them into ½-inch chunks. In a small bowl, toss the apple chunks with 2 tablespoons of the sugar and the cinnamon. This coats the apples in spice before they bake, ensuring every bite is flavorful. Set aside.

Step 3: Make the Custard (5 minutes)

In your large mixing bowl (the one with the bread cubes), whisk together the eggs, heavy cream, whole milk, remaining sugar, vanilla extract, and salt. Whisk vigorously until the mixture is smooth and slightly frothy. You don’t want any streaks of egg white. The custard should look like thin, yellow liquid.

Step 4: Combine Bread and Custard (5 minutes)

Pour the custard over the bread cubes. Gently toss everything together with a spatula, making sure every piece of bread gets coated. Don’t worry if it looks like there’s too much liquid; the bread will soak it up. Press the bread down gently with the spatula to ensure it’s submerged. Cover the bowl with plastic wrap and let it sit for at least 30 minutes, or up to 2 hours in the fridge. This soaking time is non-negotiable—it’s what makes the texture so creamy.

Step 5: Assemble and Bake (45-50 minutes)

Preheat your oven to 350°F (175°C). Grease your 9×13 baking dish with butter. Pour the soaked bread mixture into the dish. Scatter the spiced apple chunks evenly over the top. If you’re using nuts, sprinkle them on now.

Bake for 45-50 minutes. The top should be golden brown and crisp, and the center should be set but still slightly jiggly (like a custard). If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes. To test for doneness, insert a knife into the center; it should come out clean, or with just a few moist crumbs.

Step 6: Cool and Serve

Let the bread pudding cool for 10-15 minutes before serving. It will firm up slightly as it cools. Serve warm, topped with a dollop of whipped cream or a drizzle of caramel sauce. It’s best eaten the day it’s made, but leftovers are good too (see storage below).

Total Time: About 1 hour 30 minutes (including soaking time), with 30 minutes active prep.

Built-in Troubleshooting:
– Custard not setting? Your oven might be underheating. Use an oven thermometer to check. Also, ensure you’re baking for the full 45 minutes.
– Too dry? You used too much bread or didn’t soak it long enough. Next time, add an extra egg or let it soak for 2 hours.
– Apples too hard? Chop them smaller or toss them with the custard before baking, not just on top.

Expert Tips & Tricks

Here’s everything I’ve learned from making this dozens of times. These tips will save you from my mistakes.

Soak It Long Enough
This is the #1 tip. The bread needs time to absorb the custard. If you rush this step, you’ll get dry bread chunks in a runny sauce. I set a timer for 30 minutes minimum. If I’m planning ahead, I let it soak overnight in the fridge. The result is incredibly creamy.

Use Stale Bread
Fresh challah will disintegrate. You want bread that’s dry enough to hold its shape but porous enough to absorb liquid. If you’re making this for a holiday, buy the challah the day before. If you forgot, toast the cubes in the oven at 300°F for 10 minutes to dry them out.

Don’t Skip the Salt
It sounds counterintuitive in a sweet dessert, but salt enhances the sweetness and balances the richness of the cream and eggs. I use a good quality sea salt. Just a pinch makes a huge difference.

Room Temperature Eggs
Cold eggs can shock the custard and cause it to curdle slightly when mixed with the warm ingredients (if you warm the milk). Room temperature eggs blend smoother. I always take them out of the fridge when I start prepping.

Common Mistakes (and how to avoid them):
Mistake: Top burns before center is set
Fix: Tent with foil. I do this almost every time. The sugar in the custard caramelizes quickly, so watch the color.

Mistake: Custard is watery
Fix: You didn’t bake it long enough. The center should be set, not jiggly like Jell-O. If it’s still runny after 50 minutes, bake for 10 more minutes.
Mistake: Bread is soggy
Fix: You used fresh bread or didn’t soak it long enough. Ensure the bread is dry before adding custard.

Pro Tricks I’ve Learned:
For Extra Flavor
Add a splash of bourbon or rum to the custard. It pairs beautifully with apple and cinnamon. I do this for holiday dinners when I want a grown-up twist.

For Better Texture
Press the bread down into the dish after pouring the custard. This ensures all pieces are submerged and cook evenly.
Make-Ahead Strategy
Assemble the night before, cover, and refrigerate. Bake straight from the fridge, adding 5-10 minutes to the baking time. This is my preferred method for holiday hosting.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these.

Spiced Pear Version
Swap apples for ripe pears. Pears are softer and sweeter, so reduce the sugar by 2 tablespoons. Add a pinch of ginger to the spices. This is great in late summer/early fall.

Chocolate Chip Twist
Add ½ cup of chocolate chips to the custard before baking. The chocolate melts into pockets of gooeyness. My kids love this version. It’s like a dessert bread pudding.

Gluten-Free
Use gluten-free challah or brioche. Most gluten-free breads are drier, so you may need to increase the custard by 25%. I’ve used store-bought gluten-free challah, and it works well if you soak it long enough.

Dairy-Free
Replace heavy cream and milk with full-fat coconut milk. Use dairy-free butter for greasing. The flavor will be slightly coconutty, but it’s still delicious. My lactose-intolerant friend requests this version.

Lighter Version
Use skim milk and reduce the heavy cream to ½ cup. It’s less rich but still good. I make this when I’m trying to be “healthy,” though I usually just eat a reasonable portion of the full version.

Different Nuts
Try pecans, walnuts, or even almonds. Toast the nuts first for extra flavor. I love the crunch of pecans with apple.

Seasonal Variations
For Thanksgiving, add pumpkin puree (¼ cup) to the custard and use pumpkin pie spice instead of cinnamon. For Christmas, add cranberries and orange zest.

Serving & Storage

How to Serve:
I usually serve this straight from the dish at the dinner table—it looks rustic and stays warm. But here are other ways I’ve enjoyed it:

Side Dishes:
This is a dessert, so pair it with coffee or tea. I also like serving it with a side of vanilla ice cream or whipped cream. A drizzle of caramel sauce or salted caramel is amazing here. If you want a savory balance, serve it after a rich main course like beef bourguignon.

Toppings Bar:
When I have guests, I put out: whipped cream, caramel sauce, chopped nuts, and fresh berries. Everyone customizes their bowl.

Wine Pairing:
Not a wine expert, but my wine-snob friend says a late-harvest Riesling or a sweet Chardonnay works great with this. It cuts through the richness.

Storage Instructions:
Refrigerator:
Store in an airtight container for up to 3 days. The bread will continue to absorb the custard, so it may get denser.

Reheating:
Best method: Microwave individual portions for 30-60 seconds, or reheat in the oven at 350°F for 15 minutes. Add a splash of milk if it’s too dry.
Microwave method: Heat in 30-second intervals, stirring between. Add a splash of milk if it’s too thick.
Never works: Trying to reheat in the air fryer. It dries out the edges too fast. Ask me how I know.

Freezing:
Honestly, this doesn’t freeze well because of the dairy. The texture changes when thawed. Make it fresh or store in the fridge for up to 3 days.

Meal Prep:
Assemble the night before, store in the fridge, and bake in the morning. This is the best way to make it ahead. It tastes way better than fully reheated leftovers.

Pro tip: If leftovers are drying out, stir in a tablespoon of milk when reheating. Brings back that creamy texture.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking.

Per Serving (based on 8 servings):
– Calories: 380
– Protein: 10g
– Carbs: 45g
– Fiber: 3g
– Sugar: 22g
– Fat: 18g
– Saturated Fat: 9g
– Cholesterol: 120mg
– Sodium: 220mg
– Calcium: 150mg

What’s Good:
– Decent protein from eggs and milk
– Fiber from the apples and challah
– Can add vegetables to boost nutrition (though this is a dessert!)
– More filling than it looks

What to Know:
– Higher in calories from cream and sugar
– Contains dairy and gluten
– Moderate sodium (use low-sodium broth to reduce—though this is a dessert, so sodium isn’t the main concern)

My Take:
Look, this is comfort food with cream and cheese. It’s not a diet recipe. But it’s way better than takeout, costs less, and I know exactly what’s in it. When I want to make it lighter, I use the half-and-half version and load up on vegetables. But usually? I just eat a reasonable portion and enjoy it.

Dietary Notes:
– Contains: gluten, dairy, eggs
– Can be made: gluten-free, vegetarian
– Not suitable for: vegan (without modifications), dairy-free (without modifications)

Final Thoughts

So that’s my go-to Rosh Hashanah Apple Challah Bread Pudding! I’ve probably talked your ear off at this point, but when you make a recipe this often, you have a lot to say about it.

This has saved weeknight dinners more times than I can count. It’s my answer to “what’s for dessert” when I’m tired, don’t want takeout, and still want something that tastes really good. My family is happy, my guests are happy, and I’m happy because I’m not stressed about cooking.

Make it yours! Try different add-ins, swap in your favorite vegetables, adjust the garlic (though more is always better in my opinion). The best recipes are the ones you adapt to your family’s tastes.

If you make this, drop a comment and let me know what you think! I love hearing how recipes turn out in your kitchen. And if something doesn’t work, tell me that too—I’m here to help troubleshoot.

Happy cooking! And I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Can I use milk instead of heavy cream?

You can, but the sauce will be much thinner and less rich. If you want to try it, use whole milk (not skim) and add 2 tablespoons of flour to thicken it. Whisk the flour into the milk before adding to the pan. I’ve done this when I ran out of cream—it works okay, just not as good as the real thing. Half-and-half is a better middle ground.

My bread pudding came out watery—what happened?

Usually means you didn’t bake it long enough, or you added too much liquid. Let the custard bake for a full 45-50 minutes. If it’s already watery, turn up the heat and let it reduce for another few minutes. The eggs will also thicken it up as it cools.

Can I make this ahead for a dinner party?

Absolutely. Assemble the dish the night before, cover, and refrigerate. Bake straight from the fridge, adding 5-10 minutes to the baking time. It won’t be quite as good as fresh, but it’s close and saves you stress during the party. I do this all the time.

Why did my bread pudding get dry?

The bread was too dry or you didn’t soak it long enough. Ensure the bread is stale but not rock hard. Let it soak for at least 30 minutes. If you’re using very dry bread, increase the custard by 25%.

Can I use jarred apples?

You can, but fresh tastes so much better in this recipe. Jarred apples have a weird metallic taste that really shows up in cream sauces. If you must use it, use half the amount because it’s stronger. But honestly, chopping 3 apples takes like 5 minutes. Buy pre-peeled apples if you want to save time.

How do I reheat leftovers without it getting dry?

Add a splash of milk or cream to a skillet, add your leftover pasta, and heat gently over low heat, stirring frequently. The extra liquid brings back the creamy texture. Microwave sort of works but tends to dry it out. If you do microwave, definitely add a splash of milk first and heat in short bursts, stirring between.

Can I double this recipe?

Absolutely! Double everything and use your biggest pot. The cooking times stay the same. I do this when I’m meal-prepping or feeding a crowd. Just make sure your skillet is big enough for the sauce—you might need to use two pans or a very large skillet.

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