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“This is a comfort food recipe from The Jewish Exponent 10/11/12. I love plums and I love bread pudding so together this was a culinary hit. I made it with Italian Plums, but it can be prepared with well drained canned plums. I made it with soy milk but don't tell DH.”

Ingredients Nutrition

  • nonstick cooking spray
  • 8 cups challah, dry, crusts removed and cut into 1/4-1/2 inch cubes (about 8 thick slices)
  • 6 plums, pitted and quartered
  • 12 cup raisins, optional at my house
  • 1 quart milk
  • 5 eggs, beaten
  • 2 teaspoons vanilla extract
  • 12 cup sugar
  • 12 teaspoon ground cinnamon
  • 3 -4 tablespoons damson plum jelly (can substitute other fruit jelly)


  1. Preheat 350 degrees Fahrenheit.
  2. Spray a 4 quart ovenproof casserole dish with nonstick cooking spray.
  3. Place bread cubes,plums and raisins(if using) in casserole dish.
  4. Combine milk, eggs, vanilla, sugar and cinnamon.
  5. Pour over bread cube mixture.
  6. Mix well.
  7. Swirl jelly through mixture.
  8. Bake uncovered for about 45 minutes or until set.
  9. Set warm.
  10. .

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