¾ cup sugar
1 can (13-1/2 ounces) coconut milk
2 cups non-dairy creamer
1 teaspoon vanilla
½ teaspoon cinnamon
1 leftover challah, torn into small pieces
2 tablespoons margarine
Preheat oven to 350 degrees. Whisk together the eggs, sugar, coconut milk, non-dairy creamer, vanilla and cinnamon. Mix in challah and let sit for about 20 minutes. Pour into greased 9 x 13-inch pan. Cut margarine into small pieces and sprinkle over top of bread pudding. Bake for about 1 hour. Can be served warm or at room temperature.