- Skill Level: Intermediate
- Serves: 6 to 8
- Nutrition Facts (Per Serving):
Portion: 1/8 of recipe
Calories: 709
Total Fat: 29g
Saturated Fat: 15g
Carbohydrates: 99g
Dietary Fiber: 3g
Sugar: 68g
Protein: 15g
Cholesterol: 197mg
Sodium: 350mg - Total Time: 1 hour 55 minutes
- Prep Time: 15 minutes
- Inactive Time: 30 minutes
- Bake Time: 1 hour 10 minutes
This challah bread pudding combines a silky custard with pillowy challah, studded with chocolate and sweet raisins for a rich, comforting dessert.
- Ingredients
- 4 cups whole milk, warmed
- 1 stick (8 tablespoons) butter, melted
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 loaf challah bread, sliced into 1 1/2-inch thick pieces
- 1 cup chocolate chips
- 1/2 cup raisins
- Chocolate Ganache (recipe below)
- Preheat oven to 325F.
- In a large bowl, whisk the warmed milk, melted butter, sugar, eggs, and vanilla until smooth.
- Line a large baking dish with about two-thirds of the challah slices. Sprinkle half the chocolate chips and half the raisins over the bread. Add the remaining challah, then top with the remaining chips and raisins, tucking some into the bread gaps.
- Slowly pour the milk mixture over the bread, allowing it to soak in. Let stand 5 to 10 minutes, until the bread has absorbed most of the custard.
- Cover the dish with foil and bake 50 minutes. Remove the foil and bake another 1015 minutes until the center is set and the top is lightly golden.
- Cool slightly before serving and spoon with warm chocolate ganache.
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- Heat the heavy cream in a small saucepan over medium heat until nearly simmering.
- Place the chocolate chips in a heatproof bowl and pour the hot cream over them.
- Cover tightly with plastic wrap and let sit 5 minutes.
- Uncover and whisk until smooth and glossy. Serve warm over the pudding.
- Make-Ahead: Cool, cover, and refrigerate the ganache. Reheat gently in short microwave intervals or over a double boiler before serving.
