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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

4 eggs

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.

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