Challah Bread Pudding

This dessert is traditionally made from leftover challah, but you can also use any other egg-rich bread to give the pudding its dense, rich texture.

Yield: 12 servings

Ingredients

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

Preparation

Preheat oven to 325°.

Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11 x 7-inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325° for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.

Nutritional Information

Calories:

235 (22% from fat)

Fat:

5.7g (sat 1.7g,mono 1.7g,poly 1.6g)

Protein:

7.3g

Carbohydrate:

38.6g

Fiber:

1.4g

Cholesterol:

78mg

Iron:

1.6mg

Sodium:

276mg

Calcium:

89mg