Ingredients
5 eggs, room temperature
1 cup whole milk, room temperature
1/2 cup heavy cream
2 teaspoons vanilla extract
1/2 cup cookie butter, warmed in microwave for 30 seconds
1/4 cup sugar
5 cups cut up challah (I used a loaf from Trader Joe’s)
Directions
Whisk together eggs, sugar and cookie butter until well combined. Add heavy cream, milk and vanilla, whisking until mixture is uniform.
Spray a 9 x 13 pan with cooking spray. Layer in bread and custard mixture, covering bread pieces completely with the liquid. Cover and refrigerate for several hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Bake, uncovered, for 30-40 minutes or until completely cooked through.
Optional but recommended: Heat another 1/2 cup of cookie butter and drizzle over top of bread pudding. Serve warm to lukewarm.
