Name: Halvah Berry Bread Pudding with Tahini Drizzle
Prep time: 45 min
Total time: 45 min
Yield: 8-10
Ingredients: 3 Tbsp unsalted butter, melted and cooled slightly, plus more for greasing the pan; 1 day-old loaf challah (about 1 pound), cut into 2-inch cubes (about 9 cups); 8 ounces halvah (flavor of your choice), crumbled (about 1 cup); 1 cup fresh or frozen raspberries; 4 cups whole milk; 1 cup heavy cream or half-and-half; 6 large eggs; 2/3 cup granulated sugar; 1/3 cup light brown sugar; 1 Tbsp pure vanilla extract; 1 tsp ground cinnamon; 1/2 tsp fine sea salt; 2 tsp Sweet Hawaiij (spice blend below); 1.5 Tbsp ground ginger; 1.5 Tbsp ground cardamom; 1.5 tsp ground cinnamon; 1/2 tsp ground or freshly grated nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground mace (optional); 1/2 cup half-and-half; 1/4 cup Soom Premium or Organic Tahini; 2 Tbsp sugar; ½ tsp fine sea salt

Halvah Berry Bread Pudding with Tahini Drizzle

Rated 5.0 stars by 1 users

Servings

8-10

Prep Time

45 minutes

Cook Time

40-60 minutes

Image of Halvah Berry Bread Pudding with Tahini Drizzle

Ingredients

3 Tbsp unsalted butter, melted and cooled slightly, plus more for greasing the pan
1 day-old loaf challah (about 1 pound), cut into 2-inch cubes (about 9 cups)
8 ounces halvah (flavor of your choice), crumbled (about 1 cup)
1 cup fresh or frozen raspberries
4 cups whole milk
1 cup heavy cream or half-and-half
6 large eggs
2/3 cup granulated sugar
1/3 cup light brown sugar
1 Tbsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp fine sea salt
2 tsp Sweet Hawaiij (spice blend below)

Hawaiij Spice Blend (store in an airtight container for up to 6 months)

1.5 Tbsp ground ginger
1.5 Tbsp ground cardamom
1.5 tsp ground cinnamon
1/2 tsp ground or freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground mace (optional)

Tahini Drizzle

1/2 cup half-and-half
1/4 cup Soom Premium or Organic Tahini
2 Tbsp sugar
½ tsp fine sea salt

Directions

For the Tahini Drizzle

In a small bowl, mix the half-and-half, tahini, sugar, and salt until combined. Leftover drizzle can be refrigerated in an airtight container for 1 week.

For the Bread Pudding

Grease a 9 × 13-inch baking dish with butter, then arrange the bread evenly in the dish. Sprinkle 2/3 cup of the halvah and the berries evenly all over the dish, moving some bread to let the halvah nestle between pieces.
In a bowl, whisk the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla, hawaiij, cinnamon, and salt, then drizzle in the melted butter. Pour the mixture over the bread, tilting the dish and moving the bread in places to let the liquid soak in. Let the custard sit at room temperature for at least 30 minutes, or cover and refrigerate overnight to absorb the liquid.
Preheat the oven to 350°F. Crumble the remaining 1/3 cup halvah over the top and bake until the top is golden but the bottom half is still very moist, 40 to 45 minutes (or up to 1 hour if you’re baking directly from the refrigerator). Remove from the oven, let cool slightly, and drizzle with Tahini Drizzle.

Recipe Note

From SHABBAT by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright @ 2023 by Adeena Sussman

Halvah Berry Bread Pudding with Tahini Drizzle

Halvah Berry Bread Pudding with Tahini Drizzle

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