Challah Bread Pudding

Challah Bread Pudding

Black Tea 1 bag
Water 2 cups
Raisins and candied orange peels 1 cup
Challah, diced 4 cups
Whole Milk 3 cups
Vanilla Bean, split 1 ea.
Sugar 1 1/3 cups
Cinnamon ¼ tsp
Nutmeg ¼ tsp
Eggs 2 ea.

1- Brew the black tea in the 2 cups of water, and then soak the raisins and candied peels in this for 4 hours or overnight.

2- Toast the diced challah in a 275 degree oven until very dry (approx 15-20 minutes).

3- Add the vanilla bean to the milk and bring to a simmer for 2-3 minutes, then turn off the heat and add the sugar, nutmeg, and cinnamon.

4- Strain the hot, sweetened milk mixture over the toasted bread in a large bowl, and allow it to cool to near room temp.

5- Stir in the eggs, and then pour the entire mixture into a greased, 9” cake pan.

6- Bake at 350 degrees for 35- 45 minutes, or until set.

7- Let cool for 10-15 minutes before serving.