Challah Bread Pudding with Chocolate and Raisins

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Picture of Challah Bread Pudding with Chocolate and Raisins Recipe 1 Video | Photo: Challah Bread Pudding with Chocolate and Raisins Recipe
Rated 4 stars out of 5
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  • Read 17 Reviews
Total Time:
1 hr 55 min
Prep
15 min
Inactive
30 min
Cook
1 hr 10 min
Yield:
6 to 8 servings
Level:
Intermediate
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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.

Ingredients

  • 4 cups whole milk, warmed
  • 1 stick (8 tablespoons) butter, melted in microwave
  • 1 1/2 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 loaf challah bread, cut into 1 1/2-inch slices
  • 1 cup chocolate chips
  • 1/2 cup raisins
  • Chocolate Ganache, recipe follows

Directions

Preheat the oven to 325 degrees F.

Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth.

Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.

Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.

Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.

Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top.

Chocolate Ganache:

1 cup heavy whipping cream

1 cup semisweet chocolate chips

In a small saucepan, heat heavy cream to just below a simmer.

Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.

Cover tightly with plastic wrap and let sit for 5 minutes.

Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm.

Cook's Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler.

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Newest Ratings and Reviews

Read all 17 reviews

  • on September 22, 2011

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    Best bread pudding ever!! so rich and the chocolate ganache is out of this world.

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  • on April 17, 2010

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    I have made bread puddings at various restaurants I have worked at but this recipe specifically using Challah Bread made all the difference. I'm not a big on raisins so I cut them out completely and cut the chocolate by a 1/3. I have a bread maker and have become a Challah Bread guru since acquiring my new toy. My guests loved it as much as I and I found my cousin (who was visiting from out of town sneaking another plate at two AM!!! I would recommend this to anyone. Enjoy!!

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  • on November 23, 2009

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    Delicious!

    people found this review Helpful.
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