Challah Bread Pudding

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 22%
  • Fat: 5.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 7.3g
  • Carbohydrate: 38.6g
  • Fiber: 1.4g
  • Cholesterol: 78mg
  • Iron: 1.6mg
  • Sodium: 276mg
  • Calcium: 89mg

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

  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.
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