1 medium size challah, broken into chunks
1 – 2 cups non-dairy creamer or vanilla soymilk
1 cup sugar
4 eggs
1 package instant vanilla pudding
1 cup white chocolate chips
10 dried apricots, cut into small pieces
2 tablespoons margarine, broken into pieces

Preheat oven to 375 degrees. Soak challah pieces in non-dairy creamer for about 10 minutes. Mix together remaining ingredients (excluding margarine) and pour over challah. Mix well. Pour entire mixture into greased 9 x 13-inch pan. Dot with margarine and sprinkle with 2 teaspoons of sugar combined with ½ teaspoon cinnamon, if desired. Bake for about 45 minutes. Best served warm.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!