[Jamestown1630]

Maybe if you soak *portions* of the bread for varying times?

And perhaps you could try something harder/sturdier than challah.

(By the way: we used to be able to buy in the supermarket a frozen ready-to-bake braided challah; I can’t recall the brand. But we never see it anymore. It always looked nice on the holiday dinner table. Does anyone see it in the stores now?)

-JT

[Hardens Hollow]

Now, that’s a good idea - I can start the soak with half the bread, then add the other half with 5-10 min to go.

I actually did use a fairly dense honey white bread that didn’t rise enough ;) That’s why in thought it would be perfect for bread pudding, and I didn’t want to make breadcrumbs or croutons out of it. I’d hate to waste a nice challah in a bread pudding (although the recipe did call for it).

[JRandomFreeper]

Whenever I have challah I wind up making it myself.

It's like puff pastry or the turnovers I make.

It's a lot of work, but it's worth it, in my humble opinion.

I love me some apricot and cream cheese turn overs.

/johnny