A different kind of sweet kugel or a dessert in its own right, apple bread pudding is a great way to use up your leftover challah.
- Cook Time
- Prep Time
- 2 tablespoons margarine or butter for greasing
- 2 cups nondairy creamer, or milk for dairy
- 5 large eggs
- 1 1/4 cups sugar
- Seeds scraped from 1 vanilla bean
- 5 cups diced (1/2-inch) challah
- 2 cups peeled, cored and diced sweet apples
- Honey to drizzle
1. Preheat oven to 350° F.
2. Grease individual ramekins or a 9 x 13 inch baking pan with margarine.
3. Prepare a custard by whisking together nondairy creamer, eggs, sugar, and vanilla bean seeds in a large bowl.
4. Add challah and apples. Mix well and let sit for 10 minutes to allow challah to absorb egg mixture.
5. Place challah mixture into the prepared pan and bake for 30 to 35 minutes, or until golden.
6. Drizzle honey over the top and serve.