Vanilla And Cinnamon Challah Bread Pudding Jewish Recipe

Indulge in this comforting and delicious Vanilla Cinnamon Challah Bread Pudding, the perfect way to break your fast on Yom Kippur, the Day of Atonement. This recipe, adapted from a 1998 treasure trove of Jewish baking, offers a warm and spiced treat to celebrate the end of the holy day. A perfect blend of sweet vanilla and fragrant cinnamon, this bread pudding is sure to become a family favorite.

Prep Time 20 mins
Cook Time 55 mins
Calories 227.4 kcal
Protein 12g
Rating 3.8 (4 Reviews)
Vanilla And Cinnamon Challah Bread Pudding Jewish

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vanilla And Cinnamon Challah Bread Pudding Jewish

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How to Make Vanilla And Cinnamon Challah Bread Pudding Jewish

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cut challah bread into 1-inch cubes. In a large bowl, gently toss the bread cubes with the melted butter, ensuring all pieces are lightly coated.
  3. In a separate bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, and milk until well combined.
  4. Pour the egg mixture over the bread cubes, making sure all pieces are moistened. Let it sit for 10-15 minutes to allow the bread to absorb the custard.
  5. Pour the bread pudding mixture into the prepared baking dish. Sprinkle the top with raisins (optional).
  6. Bake for 50-55 minutes, or until the pudding is set and golden brown. A toothpick inserted into the center should come out clean.
  7. Let the bread pudding cool slightly before serving. Enjoy warm!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

65g

Fat

38g

Carbs

6g

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