Challah Bread Pudding

This comforting dessert, traditionally made from leftover challah, is perfect for enjoying with friends the morning. No challah on hand? Use any other egg-rich bread to give the pudding its dense, rich texture.

Yield: 12 servings
Serving size 1 cup

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