So, I tried googling recipes for stale challah, and this bread pudding came up right away. This was made for the lactose intolerant, so no modifications were necessary by me. I added no fruit, as my challah already had raisins in it, but I do think that some fruit would also be a nice addition. This tasted amazing.
Challah kugel (from PrinceClan blog)
2 – 3 cups stale challah
1 1/2 – 2 cups vanilla soy milk
3/4 cup sugar
optional: two large apples, chopped small; or 1 cup raisins
Tear challah into smallish pieces, and drop into large bowl.
Pour soy milk over. Allow to soak for 20 minutes. Add eggs and sugar. Mix well.
Place into a greased pan (8 x 8″ or 9″ round) and bake at 350 degrees F for 50 – 60 minutes, until browned and golden.