Vanilla and Cinnamon Challah Bread Pudding (Jewish)

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.]

• Ready In: 55 mins
• Serves: 14

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.