This treat was introduced to me from a very talented cook and co-worker. He prepared this treat with raspberry sauce for everyone and I couldv'e eaten the entire tray! He gave me the recipe and the advice that he always buys his challah at Einstein's. I know its not the easiest recipe to kick off with, but I must share. So if you have the time and interest, this is killer!
7 large egg yolks
2 whole eggs
2 teaspoons vanilla extract
3 cups heavy cream
1 cup milk
1/2 cup sugar
10 ounces white chocolate, about 2 cups chopped
4 cups challah cubes, about 1 loaf crusts removed, if desired
Preheat the oven to 350 degrees F.
Place the egg yolks, eggs, and vanilla extract in a small bowl and mix to combine. Set aside.
Place the cream, milk, and sugar in a 2-quart saucepan over medium-high heat and cook until scalded, or when bubbles begin to form around the edges and it has not quite come to a boil, about 7 minutes. Add the white chocolate and mix until fully melted. Gradually add the egg mixture in a slow steady stream, whisking all the while.
Place the bread cubes in an 8 x 8-inch pan and cover with the egg-cream mixture. Press the cubes down and let rest for 15 minutes.
Cover with aluminum foil and place in a larger pan filled halfway with very hot water. Transfer to the oven and bake until firm and, when touched in the middle, the custard does not show up on your finger, about 1 hour and 15 minutes. Check to see if you need to replenish the water after 30 minutes. If so, add enough to keep the water level at the halfway point. Serve warm with fresh berries, Raspberry Sauce, or Caramel Sauce.
7 comments:
Thanks for jumping right in Em. This sounds really good, and I know the Rowley's love bread pudding too. Thanks
Who woulda thought that the first recipe would be a cream of wheat- mac and cheese lover. Can't wait to try it
Thats funny. I made that very dessert last night and it was delicious. John and I scarfed it down. A word of caution, it is very hot for a good long time. The recipe suggests removing the crust from the bread but I think the crust is the best part. So instead of a loaf, I bought rolls to increase the surface area of the crust. John likes crispy textures.
ah! I KNEW Felicia would do it! Way to go girl! mmmm. And yes, its ironic coming from me, I can't cook but I know what takes good right?
What is Challah - am I the only one that doesn't know this? Where do I buy it and what is Einsteins - help me folks! I wanna make it! I wanna , I do!
Jen, challah is a very soft bread that is often braided. I worked at Eisteins (the bagel shop) when we lived in Logan, they make really good challah. It sounds like Felicia had good luck with rolls.
Wonderful idea AMY!! I can't wait to share.
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