Recipe - Challah Bread Pudding

2 One half cup 2% lowfat milk
One half cup Dried tart cherries
One half cup Golden raisins
One half cup Fatfree sweetened condensed
milk
2 teaspoon Vanilla extract
1 teaspoon Cinnamon
One half teaspoon Freshly grated nutmeg
One fourth teaspoon Salt
3 lg Eggs
8 cup Cubed challah or other egg
bread, 1inch cubes (about
One half loaf)
Cooking spray
2 tablespoon Sugar

1. Preheat oven to 325 degrees F.

2. Combine the first 9 ingredients in a large bowl. Add challah cubes,
tossing to coat. Let challah mixture stand 30 minutes, stirring
ocassionally.

3. Coat an 11 x 7 inch baking dish with cooking spray.

4. Spoon the challah mixture into the dish and sprinkle with sugar.

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

Recipe taken from an article entitled "Sweet Remembrances" by Greg Patent.

Recipe by: Cooking Light Magazine October 1997 p. 121

Posted to JEWISHFOOD digest V97 #307 by Linda Shapiro lss@coconet.com on
Nov 24, 1997