Serves 4
| Butter (for the pan) | |
| 1 | loaf (1 pound) challah, brioche, or other rich white bread, thickly sliced |
| 6 | eggs |
| 1½ | cups whole milk |
| Salt and pepper, to taste | |
| 3 | cups vegetables and fruit from tzimmes, coarsely chopped |
1. Set the oven at 400 degrees. Butter a 9- to 10-cup souffle dish or other deep baking dish.
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2. Remove the crusts from 4 slices of the bread. Cut the bread into triangles (save these for the top of the pudding).
3. In a bowl, whisk the eggs, milk, and a generous pinch each of salt and pepper.
4. Lay ½ the bread slices (not triangles) in the baking dish, cutting them to fit into the dish. Ladle ⅓ of the egg mixture onto the bread and press with the back of the ladle so the bread absorbs the liquid. Add ½ the tzimmes mixture. Add another layer of bread, another ⅓ egg mixture, press well, then the remaining tzimmes. Set the triangles of bread overlapping on top in a neat pattern. Ladle the remaining egg mixture on top, pressing with the back of the ladle so the bread absorbs the liquid. Sprinkle the top with salt.
5. Bake the pudding for 50 minutes or until the top is puffed and golden. Use a knife to cut the pudding into wedges, a large metal spoon to remove them from the dish. Sheryl Julian