Yield: 6 - 8 servings
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and spread the challah cubes evenly on the sheet. Bake until lightly toasted and golden, 15 to 20 minutes. Set aside to cool.
Whisk the sugar, eggs, and liqueur in a large bowl. Whisk in the milk and cream to combine. Add the toasted challah and gently toss the mixture to evenly coat the cubes. Fold in the apple and dates and allow to soak for 15 minutes.
Lightly grease a 9-inch by 13-inch baking dish with butter and spread the bread mixture evenly in the dish. Drizzle with the melted butter and cover the surface of the bread pudding with foil (grease the foil lightly to keep the underside from sticking to the pudding). Bake for 40 minutes until bubbling and cooked through.
Increase the oven to 425°F. Remove the foil and continue to bake until the top of the pudding is a deep golden brown, 15 to 20 minutes. Let cool slightly and serve warm.
Make ahead: The pudding can be assembled and transferred to the prepared baking dish, then covered with foil and refrigerated overnight until ready to bake. Remove the pudding from the fridge and let come to room temperature while the oven preheats.
This holiday bread pudding contains dairy, making it perfect for Rosh Hashanah lunch or for a vegetarian dinner.
