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Leftover Challah: Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce

Bread pudding has long been a staple at Southern bed and breakfasts, but more recently it’s worked its way onto some pretty trendy restaurant menus. And what better way to use up extra challah from Rosh Hashanah? We always have … Read More

By / September 14, 2007
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Bread pudding has long been a staple at Southern bed and breakfasts, but more recently it’s worked its way onto some pretty trendy restaurant menus. And what better way to use up extra challah from Rosh Hashanah? We always have extra, especially of the raisin variety, since Fiance's mother and I are the only ones who seem to like it. This recipe calls for regular challah, but if want to use raisin challah, omit the chocolate chips. This is delicious served with a dollop of whipped cream, a scoop of vanilla ice cream, or with the cinnamon-rum sauce.


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