It’s Saturday morning and you’re wondering what to do with your leftover challah… How about making a yummy bread pudding? Last summer this was a crowd pleaser at both Baco and Che-Na-Wah. (It works well with leftover French Toast, as well). After you make this with your camp friends or family, put on a clean white shirt, and you will be magically transported to the council ring. The sounds of “Adon Olam” will come flooding back in your head, that you’ll even remember the real words…
He ate my socks? My feet are cold? Those aren’t the real words?
After you make your bread pudding, send us a picture! Did you do anything different to make it extra special? Some blue and yellow food dye, perhaps? Berries? Let us know!
½ loaf of day old challah cut into 1 inch cubes
3 large eggs lightly beaten
2 cups of milk
½ cup sugar
Chocolate chips (optional, but everything is better with chocolate chips)
- Preheat oven to 350 and grease a 8 by 8 pan with butter.
- Cut bread and scatter in greased pan.
- In a bowl, beat eggs then mix in sugar, milk, vanilla and cinnamon
- Pour wet ingredients over the bread. If too dry add more milk.
- Once combined you can add additional optional ingredients such as chocolate chips, nuts, dried fruits. Etc.
- Cover with foil and bake for 30 – 40 minutes
- Let cool awhile before cutting.
*note – the measurements don’t have to be exact. You want enough wet ingredients to create a nice custard. Whole milk works best. In camp I just eyeballed
Love to all -Jane