Recipe from
Adapted by Julia Moskin
- Total Time
- 1 hour 15 minutes
- Rating
- 4(250)
- Notes
- Read community notes
Babka is part of the rich, sweet Eastern European baking tradition that Jewish cooks brought to the United States in the early 20th century. It is made with layers of rich yeast dough, covered with chocolate or cinnamon sugar, then twisted and folded into a loaf. And as if babka itself were not irresistible enough, in this recipe it is combined with challah and a milk-egg-cream mixture and baked into a golden, rich dessert. Once the Ashkenazi Jews arrived in the United States, luxuries like strudel, rugelach and babka became more accessible: a chocolate or cinnamon babka was a Sunday-morning treat in many households. But making babka at home became too time-consuming, and now it is easy to order online. Breads Bakery in the Flatiron district of Manhattan makes (and ships) an extraordinary dark-chocolate version. —Julia Moskin
Featured in: Everything New Is Old Again
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:8 to 10 servings
- Butter for pan
- ½loaf challah, at least 1 day old
- ½loaf chocolate or cinnamon babka, at least 1 day old
- 8eggs
- ¾cup sugar
- 2cups whole milk
- 1cup heavy cream
- ⅛teaspoon cinnamon
- Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
410 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 10 grams protein; 272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish or disposable foil pan. Cut the challah and babka into cubes, about 1 inch square.
Step
2
In a very large bowl, whisk together eggs, sugar, milk, cream, cinnamon and salt. Add the cubed bread and gently mix together, using your hands or a rubber spatula, until the egg mixture is absorbed. Transfer to the prepared pan and distribute evenly, pressing gently to level the top. Bake for 45 minutes, or until firm and crusty on top.
Step
3
Let rest at least 15 minutes before serving. Cut into squares or scoop with a large spoon.
Ratings
4
out of 5
250
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Alex
Leftover babka? Never heard of it.
sacha
My thought exactly!
Helou
I have a number of friends who make delicious chocolate babka bread pudding, and none of them uses challah - all use an entire babka. That might be why you didn't have enough chocolate flavor.
Stella
Trader Joe has a delicious chocolate Babka!
Jane
I've never seen it.
Judy
I use a whole babka (from Trader Joes) instead of half of a challah and use a can of coconut milk and margarine instead of heavy cream and butter to keep it dairy free for the lactose intolerant. It is well received by my friends!
Jayne
My grandchildren love this, but they prefer cinnamon babka rather than chocolate. We cut it up and freeze the individual pieces which they often have for breakfast.
Russell
So delicious. I used all Chocolate Babka, no challah. Don't forget the vanilla ice cream!
MloM
I made the pudding using a Breads Bakery chocolate babka that had overstayed its time in the freezer and was too dry to serve after defrosting. I reduced the sugar a bit and may have added more than one half the babka loaf and less than one half the challah. The pudding was a big hit served warm and with whipped cream. I think I would use even less sugar the next time. There will be a next time.
Jeanne
Skip this recipe and enjoy the chocolate babka with your morning coffee. The bread pudding does not have enough chocolate flavor, even with a whole loaf of babka.
Joyce Newman
I followed the recipe rather carefully but the result was disappointing. It was a little dry, had no chocolate notes in the flavor. Maybe I overbooked it? But it was in the oven less than 45 min.
Helou
I have a number of friends who make delicious chocolate babka bread pudding, and none of them uses challah - all use an entire babka. That might be why you didn't have enough chocolate flavor.
Stella
Trader Joe has a delicious chocolate Babka!
Alex
Leftover babka? Never heard of it.
sacha
My thought exactly!
Jane
I've never seen it.
Private notes are only visible to you.
