Challah Bread Pudding

This is the best!

Challah Bread Pudding

2-1/2 cups milk (2% or whole)
1/2 cup heavy cream
4 large eggs, lightly beaten
1 tsp cinnamon
1 tsp pure vanilla extract
1/4 tsp kosher salt
3/4 loaf challah; sliced, toasted & buttered
1 cup black or golden raisins, or craisins
1 pear or apple, peeled & diced
1/2 cup sugar (1/4 cup in the egg mixure, 1/4 cup sprinkled over top prior to baking)

Preheat oven to 375*

Cut toasted challah into bite sized pieces.  Mix together in large bowl milk, eggs, vanilla, cinnamon, sugar and salt.  Fold in challah, raisins, apple (or pear).  Dump mixure into stone baker (sprayed with cooking spray), and bake, uncovered, for 40 - 50 minutes.

Serve with heavy cream drizzled over top, or with whipped cream on the side.