Recipe by Sydney Mike
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.]
Top Review by French Tart
A fabuolous bread pudding recipe Syd, and honestly one of the best I have tried in a long time! WHY? I think it is the choice of bread, the evaporated milk, apples, vanilla and cinnamon! I did not have challah, well not in name, but I did have a similar type of bread with the same texture and baking method. I made the full amount, and gave half of the bread pudding to an elderly neighbour as a mid-Lent treat! Worth every one of the 5 stars, and another great recipe from one of my favourite chefs! Thanks! Made for the Meat Pies group in the Aus/NZ recipe swap, Syd is a teammie!! FT:-)
- 2365.9 ml challah, in chunks
- 340.19 g can evaporated milk
- 236.59 ml whole milk
- 236.59 ml half-and-half
- 8 eggs, lightly beaten
- 236.59 ml granulated sugar
- 118.29 ml unsalted butter, melted & cooled
- 9.85 ml vanilla extract
- 4.92 ml ground cinnamon
- 9.85 ml baking powder
- 0.59 ml salt, to taste
- 473.18 ml apples, peeled, coarsely chopped (optional)
- 177.44 ml raisins (optional)
- 29.58 ml powdered sugar, to taste
- 4.92 ml ground cinnamon, to taste
Directions See How It's Made
- Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.
- Place the bread chunks in a large mixing bowl.
- 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.
- Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
- Bake 35-45 minutes, or until lightly golden.
- Cool about 5 minutes before serving, although it will also taste just fine served cold.