Challah bread pudding
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | 2% low-fat milk |
| ½ | cup | Dried tart cherries |
| ½ | cup | Golden raisins |
| ½ | cup | Fat-free sweetened condensed milk |
| 2 | teaspoons | Vanilla extract |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Freshly grated nutmeg |
| ¼ | teaspoon | Salt |
| 3 | larges | Eggs |
| 8 | cups | Cubed challah or other egg bread, 1-inch cubes (about 1/2 loaf) |
| Cooking spray | ||
| 2 | tablespoons | Sugar |
Directions
1. Preheat oven to 325 degrees F.
2. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring ocassionally.
3. Coat an 11 x 7- inch baking dish with cooking spray.
4. Spoon the challah mixture into the dish and sprinkle with sugar.
5. Bake for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.
Recipe taken from an article entitled "Sweet Remembrances" by Greg Patent.
Recipe by: Cooking Light Magazine October 1997 p. 121 Posted to JEWISH-FOOD digest V97 #307 by Linda Shapiro <lss@...> on Nov 24, 1997