Matzo Bread Pudding with Orange Zest

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Passover dessert made with matzo bread, egg custard, and a hint of orange zest for a sweet yet traditional finish. This Jewish-inspired Passover recipe (gluten-free, vegan), ready in about 70 minutes, pairs Matzo bread, broken into small pieces, Whole milk, Eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 6 Jewish cuisine 250 cal/serving

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Ingredients

1 cup Matzo bread, broken into small pieces
1 1/2 cups Whole milk
3 large Eggs
1/4 cup Sugar
1 tsp Orange zest
1/4 tsp Cinnamon
pinch Sea salt
1 tbsp Butter, melted

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Instructions

Step 1: Preheat oven to 350°F (175°C). In a large bowl, whisk together 1 1/2 cups whole milk, 3 large eggs, 1/4 cup sugar, 1 tsp orange zest, 1/4 tsp cinnamon, and a pinch of sea salt until smooth.
Step 2: Place 1 cup broken matzo bread pieces in a greased 8x8-inch baking dish, then pour the milk mixture evenly over the top. Press down gently to submerge the matzo, then let sit for 15 minutes to absorb the liquid.
Step 3: Bake uncovered for 45-50 minutes until set and golden brown on top with a slight jiggle in the center. Let cool for 10 minutes before serving, optionally sprinkled with extra orange zest.