Bread Pudding           

Serves 8


5 eggs, beaten

1 cup sugar

4 cups milk

1/4 cup butter

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 loaf slightly stale challah, cubed

1/2 cup raisins


  1. Spray a 9X13 baking dish with a cooking spray. Preheat oven to 350F.

  2. Mix together in a pot, eggs, sugar, milk, vanilla, cinnamon and nutmeg. Place over medium heat and bring to a bubble. Do not bring to a boil or the eggs will cook. Remove from heat.

  3. Place cut challah and raisins evenly into baking dish. Pour egg mixture over the cut challah, making sure all the bread is moistened. Let soak for 15 minutes.

  4. Bake for 40-45 minutes, until custard is set. Remove from oven and cool before serving.


Note: If bread is fresh, cube it and place in a 300F oven. Bake for 15 minutes or until bread is slightly browned.


Add dried fruit:  Use dried cherries, chopped figs or apricots

Chocolaty: Add 1/4 cup chopped dark chocolate with challah.

Add brandy: Add 2 tablespoons brandy to the milk mixture after heating.

Reduce sugar:  Use Stevia in place of sugar, following measurement substitution on package.

Dairy Free: Use almond or soy milk in place of milk and non-dairy margarine in place of butter.

Gluten Free: Use gluten free bread.