← Back to Search Results
baking American
 Challah Bread Pudding with Chocolate, Raisins, and Vanilla Cream

Comments: 0
 

Recipe

This bread pudding is heavenly and sinful at the same time. I use dense, rich challah bread that sets into a creamy soft custard. But it’s the chocolate and raisins layered in between the slices of bread that really make the dish. Of course, some more fresh vanilla cream on top doesn’t hurt either.

Yield: Serves 10–12

Ingredients

For the bread pudding:

  • 1 quart whole milk, warmed
  • 1 stick unsalted butter, melted
  • 1½ cups sugar
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  • 1 challah, cut into 1½-inch slices
  • 1 cup chocolate chips
  • ½ cup raisins

For the vanilla cream:

  • 2 cups half and half
  • 2 teaspoons pure vanilla extract
  • 1/3 cup sugar
  • 6 egg yolks

Directions

Preheat the oven to 325°F.

Combine the milk, butter, sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth, but don’t over-whisk.

Line a baking dish with two thirds of the challah slices, lining the edges too. Sprinkle with half the chocolate chips and half the raisins. Cover with the remaining challah slices, layering them one on top of the other. Top with the remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices. Pour the milk mixture over the top of everything.

Wrap the baking dish tightly with aluminum foil. Bake 50 minutes, then remove the foil and cook 15 minutes longer, until set in the middle and lightly browned on top.

While the pudding is baking, make the vanilla cream: Combine the half-and-half, vanilla, and sugar in a large saucepan. Heat over medium heat, whisking regularly, until steaming hot.

Place the egg yolks in a large mixing bowl and gradually add the hot half-and-half mixture to the egg yolks, whisking vigorously all the while. When all the half and-half mixture has been whisked into the egg yolks, return the mixture to the saucepan and heat over medium heat, whisking constantly. Cook until the mixture thickens. Spoon over the pudding and serve.


© 2006 David Lieberman
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 12. Nutritional information is based on using a 15 oz challah loaf.

539kcal (27%)
202mg (20%)
1mg (1%)
231mcg RAE (8%)
344mg
41mg
12g
47g
2g
67g
272mg (91%)
269mg (11%)
14g (69%)
26g (40%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
food-to-live-by Food to Live By
by Myra Goodman
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lucid-food Lucid Food
by Louisa Shafia
nigella-express Nigella Express
by Nigella Lawson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
in-the-kitchen-with-david In the Kitchen with David
by David Venable
baked-explorations Baked Explorations
by Matt Lewis
lidias-italy Lidia's Italy
by Lidia Bastianich
raos-cookbook Rao's Cookbook
by Frank Pellegrino
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
new-american-table New American Table
by Marcus Samuelsson
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?