I’ve been starting to observe Shabbat (at least on Friday nights) in a more regular way lately, which has been leading to a dramatic increase in the amount of challah around the house. This will ultimately require a more longterm plan, perhaps in the form of challah rolls, but for now, I offer you my favorite fringe benefit of too much challah: bread pudding! This recipe is flexible to include whatever combination of fruits you like, but I particularly like this combination, which comes out subtle, yet very flavorful.
- ~2/3 to 3/4 of a large loaf of challah, cut into irregular cubes, about .5”-1” square
- 3 cups soy milk
- 3 eggs
- 1/2 cup sugar
- 2 bananas, sliced
- 1 medium apple, sliced thin and then chopped roughly
- 2/3 cup blueberries
- 1 T ground cinnamon
- .25 tsp salt
- .5 tsp nutmeg
- 2 tsp vanilla extract*
- 1 tsp almond extract (optional)
Preheat oven to 350. In a large bowl, beat eggs, and mix with sugar, salt, extracts, and spices. Add milk and stir well. Add challah and stir to coat. Allow challah to soak up the liquid for ten to fifteen minutes, stirring now and then. Add fruit and combine well.
Grease a medium baking pan, and pour in the contents of the bowl, smoothing as needed. If desired, sprinkle a little extra cinnamon and sugar on top before baking.
Bake 50-60 minutes, or until quite firm. Serve hot, room temp, or cold.