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Challah Bread Pudding

By: Pam Schmidt - Tallahassee Memorial Hospital
By: Pam Schmidt - Tallahassee Memorial Hospital

Ingredients

  • 2-1/2 cups 2 percent low-fat milk
  • 1/2 cup dried tart cherries
  • 1/2 cup golden raisins
  • 1/2 cup fat-free sweetened condensed milk
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 3 large eggs
  • 8 cups (1-inch) cubes challah or other egg bread (about 1/2 loaf)
  • Cooking spray
  • 2 Tbsp. sugar

    Directions

    1. Preheat oven to 325°.



    2. Combine the first nine ingredients in a large bowl. Add challah cubes, tossing to coat.



    3. Let challah mixture stand 30 minutes, stirring occasionally.



    4. Coat an 11 x 7-inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar.



    5. Bake for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.



    Yield: 12 servings

    Calories: 235

    Carbohydrates: 38.6 g

    Cholesterol: 78 mg

    Fat: 5.7 g

    Sodium: 276 mg

    Protein: 7.3 g

    Fiber: 1.4 g

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