Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
Description
A lighter, slightly tangy take on bread pudding.
Ingredients
- 2 lb challah
- 5 eggs
- 2 c milk, 2%
- 2 c regular low-fat yogurt
- 4 T butter, melted
- 1 t vanilla extract
- 1 c sugar or equivalent sugar replacement
- 1 t ground cinnamon
- 1 t ground nutmeg
Instructions
Preheat the oven to 325F.
Cube the challah into 1 1/2-inch pieces and evenly place the challah into an ungreased 9x13 baking pan. Then, lightly pack down the challah.
In a mixing bowl, whisk together eggs, milk, melted butter (cooled to room temperature) and yogurt until incorporated and smooth, then mix in sugar or sugar replacement, vanilla and spices.
Evenly pour the mixture over the challah, pressing down on the challah so all pieces are soaking up the mixture. Let stand for 10 minutes, then tightly cover the pan with aluminum foil.
Bake for 50 minutes, remove the foil and rotate the pan. Continue baking until the pudding surface is lightly brown and center is just about set. Depending on challah, this can take 15-30 minutes.
Remove the pan from the oven and let sit for 15 minutes before serving warm.
