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Bread Pudding


2 cups granulated sugar

5 large beaten eggs

2 cups milk

2 teaspoons pure vanilla extract

3 cups cubed leftover defrosted challah

1/2 cup packed light brown sugar

1/4 cup (1/2 stick) margarine, softened

1 cup chopped pecans optional

For the sauce:

1 cup granulated sugar

1/2 cup (1 stick) margarine, melted

1 egg, beaten

2 teaspoons pure vanilla extract

1/4 cup brandy



Bread pudding Is the ultimate grown-up comfort food dessert. It’s also a great way to use up leftover Challah. After Shabbos take all your pieces of leftover Challah and put them in a bag in the freezer until you have enough to make this recipe.

Preheat the oven to 350 degrees F. Spray a 13 by 9 pan with Pam Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter, and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.