It’s all about funfetti these days, right?!? Sprinkles, sprinkles and more sprinkles! With spring on the horizon, I am so excited to see rainbow colors in my food, even if it’s not all natural. So let’s get right down to the business of this amazing bread pudding, which you could certainly make with any challah. So yeah, if you have leftover challah that’s been drying out on the table while you eat your Shabbat meal, save it to make this bread pudding then freeze your dessert or eat the whole thing right away. Since I buy my challah every weekend from my incredibly talented friend, Kayla Kay (she makes challah so much better than I do), I usually don’t have any leftovers because her challah is JUST. THAT. GOOD. On Purim, Kayla had tons of special flavors and when I saw her Funfetti Challahtaschen on Instagram, I knew I had to have them! It seems I ordered too many (I also ordered other flavors) so I was shockingly left with a few extra challahtaschen and there was no way I would let them go to waste. That’s when the Funfetti Challah Bread Pudding was born. Since Kayla sells her challah, I can’t share her amazing recipe but she was so beyond generous and has offered us all the recipe for adding the sprinkles, ganache filling and crumb topping to your favorite challah recipe to turn it into Funfetti Challah (her recipe is at the bottom of this post with the bread pudding recipe).
You can email Kayla to order challah at TheKitch.NY@gmail.com or follow her on Instagram for her baking adventures.
The custard is a simple mixture of eggs, almond milk, sugar and vanilla extract. The bread needs to soak for 10 minutes so all of that yummy custard gets into every nook and cranny. Don’t worry. The bread will puff up as it bakes.
Who can say no to a drizzle of icing? I certainly can’t!
It’s like a sea of icing! Want to go for a swim?
Serve the bread pudding warm and sprinkle with even more rainbow sprinkles. In case you are wondering, that is not paper confetti on top of my bread pudding. It’s actually Gefen Wonder Confetti and it is completely edible.
My 6 year old came in for a taste. He wanted to be in the picture but I told him he could just eat the bread pudding instead.
So pretty, right?!? Tastes as good as it looks.
- ½ C rainbow sprinkles (any variety will do)
- 1 egg mixed with 1 Tbsp water
- 8 oz good quality semi-sweet chocolate, chopped, or chocolate chips
- ½ C coconut or almond milk
- 1 tsp instant coffee grinds
- ¼ tsp ground cinnamon
- ¼ C (1/2 stick) cold margarine or butter
- ½ cup all purpose flour
- ½ cup sugar
- ¼ tsp fine sea salt
- 1.5 Tbsp rainbow sprinkles
- Combine first four ingredients until it becomes the texture of crumbs. If its too sticky you can add a little bit more flour. Add sprinkles and mix until evenly distributed.
- Put all ingredients into a heat proof bowl, and set over a pot of gently boiling water on the stove. Stir occasionally until melted and well combined. Do not heat too quickly or you will burn your chocolate! Allow ganache to cool for at least 1 hour in the fridge.
- Using your favorite challah recipe, mix in ½ cup rainbow sprinkles until well combined.
- Cover with a clean kitchen towel and allow the dough to rise for about 2 hours, or until doubled in size.
- Preheat oven to 350. Spray two large or three medium loaf pans with non-stick cooking spray.
- Split dough into 2 to 3 equal portions and make four long strands with each portion of dough. Using a rolling pin, flatten the strands until long and skinny, to about ¼” thickness and 3″ in width.
- Spread 2 Tbsp of ganache evenly into the center of each flattened strand. Starting at one long edge, fold the dough over to seal the chocolate inside, creating four chocolate stuffed strands. Braid using a four braid method and place inside loaf pan. Repeat with remaining dough.
- Cover challahs with a kitchen towel and allow to rise an additional 40 minutes. Brush each challah with egg wash and sprinkle with 2-3 handfuls of crumbs. Bake for 40-45 minutes, or until lightly browned on top and edges, rotating pans halfway through
- 8 cups cubed funfetti challah bread
- 2 eggs
- 1½ cups almond milk (other options: coconut milk or soy milk)
- ¼ cup sugar
- 1 tsp vanilla extract
- If you don’t have funfetti challah or want to make your own, add sprinkles, crumb topping (recipe below) and chocolate chips into the bread pudding batter.
- Crumb Topping: ¼ cup cold margarine or butter, ½ cup all purpose flour, ½ cup sugar, ¼ tsp fine sea salt, 1.5 Tbsp rainbow sprinkles. Combine first four ingredients until it becomes the texture of crumbs. If its too sticky you can add a little bit more flour. Add sprinkles and mix until evenly distributed.
- 1 cup powdered sugar
- 2 Tbsp almond milk
- 1 tsp vanilla extract
- Sprinkles or Edible Confetti
- Preheat the oven to 375 degrees F. and prepare an 8×8 inch casserole dish with cooking spray.
- Whisk together the eggs, almond milk, sugar and vanilla extract and pour over the funfetti challah bread. Soak for 10 minutes at room temperature.
- Pour the bread mixture into the casserole dish and bake for 30-35 minutes, until the top is beginning to brown and set in the center.
- While the bread pudding is cooling, whisk together the powdered sugar, almond milk and vanilla extract and drizzle over the bread pudding.
- Sprinkle the top with rainbow sprinkles or edible confetti and serve.