Challah Bread Pudding

8 thick slices challah or at least 8 cups torn into one-inch cubes
2-1/2 cups 2% reduced-fat milk
1 cup golden raisins
½ cup fat-free sweetened condensed milk
2 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. freshly grated nutmeg
3 large or extra-large eggs
Cooking spray
4 Tbsp. sugar

Preheat oven to 325 degrees. Put challah into a large bowl. Add next 7 ingredients. Pour into greased 11 x 7 baking dish. Pour challah mixture into baking pan and sprinkle sugar on top. Bake for 1 hour. This dessert is sweet enough that it doesn’t require a sauce, but you can serve it with warmed maple syrup. Or top with canned light fruit pie filling, i.e. cherries, peaches, or apples. It’s a satisfying dish for brunch on a chilly day.

Zucchini Egg Bake

2 Tbsp. olive oil
8 oz. diced onion
15 oz. can sweet corn, no salt added
2-16 oz. containers sliced zucchini
8 oz. diced tomatoes
8 oz. sliced mushrooms
1 Tbsp. fresh basil, chopped
1 tsp. dried oregano
12 oz. shredded mozzarella cheese
6 eggs, beaten

Preheat oven to 375 degrees. Heat the olive oil in a large skillet. Add the vegetables and sauté until softened. Remove from heat and stir in seasonings, about 2/3 of the cheese, and the eggs. Mix thoroughly. Transfer into greased casserole dish. Sprinkle remaining cheese on top. Top with foil and bake for 20 minutes. Remove foil and bake 10 minutes more or until browned and bubbly. Serves 6-8.