Baker Without Borders

I developed this recipe for an online Rosh Hashanah baking class for preschoolers. The kids had fun tearing the challah into pieces, and watching it soak up a simple custard mixture sweetened with honey. Studded with apples, it’s a wonderful fall dessert (you don’t need to celebrate Rosh Hashanah to enjoy it) and it’s a breeze to make, as the toddlers in my class could attest.

Challah Bread Pudding with Apples & Honey

½ loaf of challah
1 1/2 cups milk
3 eggs
1 apple
1/2 cup honey, plus additional honey for drizzling
2 tablespoons oil
Cinnamon, for sprinkling

1. In a medium-sized mixing bowl, whisk together milk, eggs, oil, and honey to form custard mixture.
2. Chop apple into small pieces. Add to milk mixture.
3. Tear challah into small pieces using fingers to yield around 2 cups total. (Depending on how large your challah loaf is you may have some  remaining.)
4. Scatter challah pieces evenly in a large, shallow baking pan.
5. Preheat oven to 350 degrees F. Pour custard mixture over challah pieces. Let soak for a few minutes, until mixture is absorbed. Drizzle with honey and sprinkle liberally with cinnamon.
6. Bake for around 10-15 minutes, or until set.
7. Once cool, store leftovers in an airtight container and refrigerate.