Shows
In the Kitchen
Challah Bread Pudding with Chocolate and Raisins
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.
- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 1 hr 10 min
- Yield: 6 to 8 servings
Share This Recipe
- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 1 hr 10 min
- Yield: 6 to 8 servings
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Kelly Senyei
Chocolate Croissant Bread Pudding
15m
Easy
CLASS
PREMIUM
May Yacoubi
Homemade Pita Bread
22m
Intermediate
CLASS
PREMIUM
Hugh Acheson
Leek Bread Pudding
7m
Easy
CLASS
PREMIUM
Stuart O'Keeffe
Individual Raspberry Bread Puddings
25m
Easy
CLASS
Take a Class on
Food Network Kitchen
Alejandra Ramos
Ginger and Chocolate Chip Banana Bread
20m
Easy
CLASS
Elena Besser
Chicken Parm Sliders with Garlic Bread Ciabatta Buns
44m
Intermediate
CLASS
