Vanilla and Cinnamon Challah Bread Pudding (Jewish)

Ingredients

• 10 cups challah, in chunks

• 1 (12 ounce) can evaporated milk
• 1 cup whole milk
• 1 cup half-and-half
• 8 eggs, lightly beaten
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted & cooled
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1/8 teaspoon salt, to taste
• 2 cups apples, peeled, coarsely chopped (optional)
• 3/4 cup raisins (optional)
• 2 tablespoons powdered sugar, to taste
• 1 teaspoon ground cinnamon, to taste

Directions

1. 1

   Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.

2. 2

   Place the bread chunks in a large mixing bowl.

3. 3

   In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.

4. 4

   Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.

5. 5

   Bake 35-45 minutes, or until lightly golden.

6. 6

   Cool about 5 minutes before serving, although it will also taste just fine served cold.