ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Challah Bread Pudding

BECKY LUIGART-STAYNER
Yield 12 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. 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.