Easy and frugal bread pudding starts with left-over challah bread bathed in custard for moistness. Chef Jack Silberstein explains how to customize the custard for a sweet or savory option, why dried fruit is better than fresh for this recipe, and shows us how to make individual serving size puddings for prettier presentation.
This sessiontook place at the 5th annual National Jewish Retreat. For more information and to register for the next retreat, visit: Jretreat.com.
