Vanilla and Cinnamon Challah Bread Pudding (Jewish)

Total Time
10 mins
45 mins

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.]

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  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.