Growing up, my best friend's grandmother always had leftover challah and would make some sort of bread pudding. This is my modernized version on a very sentimental dessert.
Recipe courtesy of Padua Player
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Triple Chocolate Bread Pudding
Total:
2 hr 45 min
Active:
1 hr
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr 45 min
Active:
1 hr
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Bread Pudding Base:
Ganache:
Toasted Caramel Praline Sauce:

Directions

Special equipment: Six to eight 4-ounce ramekins

Ganache:

For the bread pudding base: Preheat the oven to 325 degrees F. 

Bring the cream to a boil in a saucepan over medium-high heat. Put the milk chocolate and bittersweet chocolate in a bowl and pour the cream over it. Allow to sit for a couple minutes and stir until smooth.

Whisk together the sugar and egg yolks in a large mixing bowl. Slowly whisk the hot chocolate mixture by the ladleful into the egg yolk mixture until fully incorporated.

Add the vanilla and pinch of salt. Then strain through a fine-mesh strainer.

Place the chopped white chocolate in the bottom of the ramekins. Place the cubed bread on top. Pour the bread pudding base over the chopped white chocolate and bread and allow the bread to soak until absorbed, 30 to 45 minutes.

Bake in a water bath at 325 degrees F until the pudding is firm when lightly pressed in the center with a finger, about 1 hour 15 minutes (depending on your oven).

For the ganache: Bring the cream to a boil in a small saucepan. Add the chocolate and stir until completely melted. Stir in the orange liqueur.

Carefully remove the ramekins from the water bath using a large spatula and tongs. Cover each pudding with 3 tablespoons ganache and drizzle with the Toasted Caramel Praline Sauce.

Toasted Caramel Praline Sauce:

Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.

Combine 1 cup sugar and 3 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat and add the toasted chopped walnuts.

Spread out on a parchment-lined baking sheet and let cool to set, 10 to 15 minutes. Break into small pieces for caramel sauce.

Combine the remaining 1 cup sugar and 4 tablespoons water in a saucepan over medium-high heat. Let cook without stirring until amber in color. Remove from the heat, add the cream and stir to combine. Add the butter and then the pieces of toasted walnut praline and stir until dissolved.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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