Vanilla and Cinnamon Challah Bread Pudding (Jewish)

READY IN: 55mins
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:-)

Ingredients Nutrition


  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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