Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Cooking Light October 1997

Gallery

Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:
12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • 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.

Nutrition Facts

235 calories; calories from fat 22%; fat 5.7g; saturated fat 1.7g; mono fat 1.7g; poly fat 1.6g; protein 7.3g; carbohydrates 38.6g; fiber 1.4g; cholesterol 78mg; iron 1.6mg; sodium 276mg; calcium 89mg.
Advertisement
Advertisement