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Sour Cherry Challah Bread Pudding

Serves 12-14


1/2 cup unsalted butter, melted
10 cups leftover challah in chunks or cubes
1 1/2 cups light cream
1 cup milk
l cup half-and-half
8 eggs, lightly beaten
1 cup sugar
1/2 cup unsalted butter, melted
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
2 teaspoons Clabber Girl Baking Powder
pinch salt
1 cup chopped white chocolate, coarsely chopped
1 cup pitted, halved, sour cherries, fresh or frozen
Confectioner's Sugar and Cinnamon for sprinkling


Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch pan or baking dish.
Melt butter and cool. Prepare the bread by tearing or cutting into cubes.
In a large mixing bowl, place the bread cubes. In a separate bowl, mix together the cream, milk, half and half, eggs, sugar, butter, vanilla, cinnamon, Clabber Girl Baking Powder, and salt. Pour over bread cubes and let stand 10 minutes to absorb. Fold in cherries. Spoon into prepared pan and dust top with a little confectioner's sugar and cinnamon.

Bake for about 45 minutes until set and top is golden brown.
Offer whipped cream or sweetened thick, yogurt on the side, if desired or garnish each serving with confectioners' sugar.

Recipe by: Marcy Goldman Kosher Cusine with Marcy Goldman


Chunks of challah and fresh summer, sour cherries make this a perfect warm or cold dessert or brunch dish. This is rich but feed a crowd and lasts, refrigerated, for several days. Or can also freeze it - it makes a great after-the-fast casserole for Yom Kippur. A wonderful dairy dish.