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.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Ratings & Reviews

Ericar1477's Review

December 11, 2012

Proudmom02's Review

December 16, 2010
This is really delicious, even though it was moist and didn't need any sauce, I still made whisky sauce with it it was heavenly.