I made this bread pudding at 11pm on NYE, it was ready by midnight, and it was the best I’ve ever made. Not healthy, but reduced calorie, and definitely delicious.
Challah Bread Pudding
3/4 lb loaf of Challah, about 12 oz
2 cups Light Egg Nog (I used Horizon Lowfat)
1 cup 1% milk
1/4 cup sugar
pinch of cinnamon
1/4 cup chocolate chips
Preheat oven to 350. Cut Challah into 1-inch cubes and lay them out on a baking sheet. Toast the cubes for 10 min.Meanwhile, whisk together eggnog, egg, milk, sugar, and cinnamon in a large bowl. When bread cubes are lightly toasted, remove them from the oven and place in a baking dish (whatever dish you have that fits the cubes–a pie plate or casserole dish). Pour milk mixture over the bread and toss them gently with your fingers, to coat. Press down on the cubes a bit so they soak up the liquid. Sprinkle the chocolate chips over the top, cover with foil, and bake for 20 minutes. At that point, remove foil and bake for another 20 minutes or until liquid is absorbed, pudding is golden brown on top, and it feels semi-firm to the touch.Serve warm with a drizzle of caramel or butterscotch sauce (I mixed a little Amaretto into caramel sauce) and a scoop of vanilla ice cream.
Note: the eggnog is a stand in for making a real custard, but it doesn’t make the bread pudding taste like eggnog. So if you’re cooking for a picky crowd, not to worry.