Vanilla and Cinnamon Challah Bread Pudding (Jewish) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 14 |
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This pudding is for Breaking the Fast of Yom Kippur - The Day of Atonement - & the recipe was found in the 1998 publication, A Treasury of Jewish Baking. [NOTE: This description was edited on 9 June 2009.] Ingredients:
10 cups challah, in chunks |
1 (12 ounce) can evaporated milk |
1 cup whole milk |
1 cup half-and-half |
8 eggs, lightly beaten |
1 cup granulated sugar |
1/2 cup unsalted butter, melted & cooled |
2 teaspoons vanilla extract |
1 teaspoon ground cinnamon |
2 teaspoons baking powder |
1/8 teaspoon salt, to taste |
2 cups apples, peeled, coarsely chopped (optional) |
3/4 cup raisins (optional) |
2 tablespoons powdered sugar, to taste |
1 teaspoon ground cinnamon, to taste |
Directions:
1. Preheat oven to 350 degrees F & lightly grease a 9 x13 baking dish.
2. Place the bread chunks in a large mixing bowl.
3. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
4. Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
5. Bake 35-45 minutes, or until lightly golden.
6. Cool about 5 minutes before serving, although it will also taste just fine served cold.
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