Quick and Easy Matzo Pudding

This kosher for Passover recipe for Quick and Easy Matzo Pudding was introduced to us by a member of our Passover Recipes 2022 Facebook Group. It is super simple to put together and is kind of like a Passover version of a Bread Pudding. Hard to explain...but this is a must try. This recipe is kosher for Passover, pareve, and non-dairy.

Passover is a time when we are always looking for new recipes. While we have some great recipes without matzo meal like our Gluten Free Flourless Chocolate Cake, Gluten Free Passover Pancakes and our Passover Chocolate Chip Cookies, some recipes just need matzo meal to make them work.

This recipe is similar to our Passover Sweet Matzo Kugel and kind of like a warm version of our Overnight Oats with Blueberries but for Passover.

Jump to:

• Ingredients
• How to make the Best Quick and Easy Matzo Pudding step by step
• Pro Tips
• Substitutions
• Equipment
• Storage
• 📖 Recipe
• Pro Tips
• Recipe Categories
• 💬 Comments

Ingredients

We all stock up on most of these ingredients every Passover so they should be at hand and not need a special trip to the store.

• Matzo meal is the foundation of this Matzo Kugel.
• Eggs are needed to act as a binder and help to make the pudding fluffy.
• Granulated sugar.
• We used almond milk to make the recipe pareve and non-dairy. If you are looking to make it nut free or dairy, you can use regular milk.
• Melted non-dairy butter or margarine gives this dish a nice buttery flavor. If you are making it dairy, might as well use the real thing.
• Kosher for Passover Brandy. This recipe uses a little bit of brandy which adds a distinct flavor to it. You can also use Passover Amaretto. If you don't like the flavor of any of these then you can omit them completely and still enjoy.
• Dried currants were used in this recipe but you can also substitute raisins.
• Salt to help the baking process.
• Brown sugar to melt on top (optional).

See recipe card for quantities.

How to make the Best Quick and Easy Matzo Pudding step by step

Step 1 - Make the batter.

In a large bowl, crack the eggs and add the almond milk, brandy, and melted butter. Whisk them together until the eggs are beaten and the ingredients are all combined.

Add the matzo meal, salt, granulated sugar, and currants and mix until fully incorporated. The batter will be a bit runny but don't worry too much about it. The batter will fluff up when it bakes and be nice and airy.

Step 2 - Bake

Grease an 8x8 baking dish and pour the batter into the dish. Bake at 350ºF for 25 minutes. Sprinkle the top with brown sugar and let it bake for another 10 minutes or until the sugar has melted.

Pro Tips

• Do not over bake your Matzo Pudding or the middle will bubble up and crack.
• Let cool completely before serving.
• If the sugar is not melting, turn on the broiler for a minute or two. This is will give it a creme brulee kind of flavor.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

• Currents - you can use raisins, dried blueberries, or dried strawberries.
• Almond milk - use oat milk, soy milk (not on Passover), or dairy milk.

Equipment

No special equipment needed here. Just grease an 8x8 baking dish, grab a mixing bowl and a whisk.

Storage

This is not a good recipe to freeze. A lot of the appeal of Matzo Pudding is that it is light and fluffy and the freezer kills that quality making it dense. Best to make this recipe on the same day you are going to eat it.

Cover any leftovers with plastic wrap and refrigerate for up to 3 days.

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