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.

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

Ericar1477
December 11, 2012
N/A

Proudmom02's Review

Proudmom02
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.