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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Challah Bread Pudding Recipe

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This recipe for Challah Bread Pudding is from Aly and Brian's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. 2% low-fat milk
1/2 c. dried tart cherries (or dried blueberries)
1/2 c. golden raisins (or craisins)
1 c. fat-free sweetened condensed milk
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
3 large eggs
8 c. (1-in. cubes) twisted (raisin) challah bread (or other egg bread)
Cooking spray
2 T. sugar
2 T. cinnamon
Directions:
Directions:
Preheat oven to 325º.
Combine first 9 ingredients in a large bowl.
Add challah cubes, tossing to coat.
Let challah mixture stand 30 minutes, stirring occasionally.
Coot an 11 x 7-inch baking dish with cooking spray.
Spoon the challah mixture into dish, and sprinkle with sugar & cinnamon.
Bake at 325º for 55 minutes or until pudding is set.
Let pudding stand 15 minutes before serving. Serves 12.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
While not a fan of many desserts, I am a connoisseur (or addict?) of bread pudding. I typically double the recipe, and freeze one loaf for later.

 

 

 

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