Challah Bread Pudding

Cooking Light
Challah Bread Pudding Recipe
This comforting dessert, traditionally made from leftover challah, is perfect for enjoying with friends the morning after Yom Kippur. No challah on hand? Use any other egg-rich bread to give the pudding its dense, rich texture.
12 servings


+ Add To Shopping List
2 1/2 cups 2% low-fat milk
1/2 cup dried tart cherries
1/2 cup golden raisins
1/2 cup fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 large eggs
8 cups (1-inch) cubes challah or other egg bread (1/2 loaf)
Cooking spray
2 tablespoons sugar


Preheat oven to 325°.

Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11 x 7-inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325° for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.

Created date

October 1997

Nutritional Information

Calories 235
Caloriesfromfat 22 %
Fat 5.7 g
Satfat 1.7 g
Monofat 1.7 g
Polyfat 1.6 g
Protein 7.3 g
Carbohydrate 38.6 g
Fiber 1.4 g
Cholesterol 78 mg
Iron 1.6 mg
Sodium 276 mg
Calcium 89 mg