Vanilla And Cinnamon Challah Bread Pudding (Jewish) - cooking recipe

Ingredients

10 cups challah, in chunks
1 (12 ounce) can evaporated milk
1 cup whole milk
1 cup half-and-half
8 eggs, lightly beaten
1 cup granulated sugar
1/2 cup unsalted butter, melted & cooled
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/8 teaspoon salt, to taste
2 cups apples, peeled, coarsely chopped (optional)
3/4 cup raisins (optional)
2 tablespoons powdered sugar, to taste
1 teaspoon ground cinnamon, to taste

Preparation

Preheat oven to 350 degrees F & lightly grease a 9\"x13\" baking dish.
Place the bread chunks in a large mixing bowl.
In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
Bake 35-45 minutes, or until lightly golden.
Cool about 5 minutes before serving, although it will also taste just fine served cold.