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Nine Days of Dairy – Recipe 7 – Cinnamon Bread Pudding

July 18, 2010

My husband’s family has a thing about not throwing away good challah from Shabbat, so I’m always on the lookout for good bread based recipes.  When I saw this recipe for Cinnamon Bread Pudding in Cosmopolitan Magazine a few years ago, I fell in love with it.  I try to always make “fancy breakfast” on Sunday mornings (things other than cereals) and this is the perfect use for leftover challah and I love that I can make in Saturday night and pop it in the oven Sunday morning.  Also, it makes the whole apartment smell AMAZING! This bread pudding is a fun twist on classic french toast.

The recipe can easily be scaled up or down depending on how much leftover challah you have.  The staler the bread, the better, so it can even be made mid-week!

4 eggs
1 1/2 cups milk
2 Tablespoons brown sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon
1/2 loaf day-old bread, cut into cubes (or however much it takes to fill up the pan you’re using…make more batter if necessary) – Whole Wheat is excellent!
1/4 cup pecans or walnuts, chopped

In a large bowl, whisk together the eggs, milk, vanilla, brown sugar and cinnamon.


Add the bread cubes and mix it all up so that all of the bread absorbs some of the batter.  You’ll have to use your best judgement for what size pan to use based on how much bread you used.  (Usually half a small challah is about a 9×9 square pan).  This week I used a few circular pyrex containers because I just didn’t have space for another pan in the fridge!  Smush the mix into the pans so that all the air pockets are filled and the top is flat.  Then sprinkle the tops with some extra cinnamon.  (I’m a cinnamon-a-holic.)

Once the smushy mushy bread & batter is in the pan(s) it can sit for anywhere from an hour to overnight.  When you’re ready to bake them, preheat your oven to 350.  If you have them in smaller pans, you’ll want to adjust the baking time.  If it’s all in one pan, bake for 25 minuts covered and 8-10 minutes uncovered until the top is browned.

Serve hot with maple syrup and enjoy this for your Sunday brunch, dessert, or break-fast food!

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