Challah Bread Pudding

Challah Bread Pudding Recipe
BECKY LUIGART-STAYNER
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.

Yield:

12 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

October 1997
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