Recipe of the Week
October 2nd – October 6th, 2006
Challah (or any egg-rich bread) Pudding
Serves 12
This dessert is traditionally made from leftover challah, but any egg-rich bread will give the pudding its dense, rich texture.
2 ½ cups 2% low-fat milk
½ cup dried tart cherries
½ cup golden raisins
½ cup fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon salt
3 large eggs
8 cups (1-inch) cubes challah or other egg bread (1/2 loaf)
Cooking spray
2 tablespoons sugar
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 11x7-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.
Nutrition Facts Per Serving
Calories: 235
Protein: 7.3 g
Carbohydrates: 38.6 g
Fiber: 1.4 g
Total fat: 5.7 g
Saturated Fat: 1.7 g
Cholesterol: 78 mg
Sodium: 276 mg Brought to you by: Gretchen Austin, MSRD
This dessert is traditionally made from leftover challah, but any egg-rich bread will give the pudding its dense, rich texture.
2 ½ cups 2% low-fat milk
½ cup dried tart cherries
½ cup golden raisins
½ cup fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon salt
3 large eggs
8 cups (1-inch) cubes challah or other egg bread (1/2 loaf)
Cooking spray
2 tablespoons sugar
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 11x7-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.
Nutrition Facts Per Serving
Calories: 235
Protein: 7.3 g
Carbohydrates: 38.6 g
Fiber: 1.4 g
Total fat: 5.7 g
Saturated Fat: 1.7 g
Cholesterol: 78 mg
Sodium: 276 mg Brought to you by: Gretchen Austin, MSRD
