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Bread Pudding: White Chocolate Challah Pudding

Source of Recipe

posted by schnitzel to recipecircus, from "Figs Table" Todd English & Sally Sampson


List of Ingredients

4 to 5 cups challah cubes, about 1/2 loaf, crusts removed if desired (3/4" cubes)
7 large egg yolks
2 whole eggs
2 teaspoons vanilla extract
3 cups heavy cream
1 cup milk
1/2 cup sugar
10 oz. white chocolate, chopped (about 2 cups)

For Serving:
Fresh berries, Raspberry Sauce, Strawberry
Sauce, Chocolate Sauce, or Caramel Sauce


Recipe

1. Preheat the oven to 350ºF.

2. Place the bread cubes in an 8 x 8-inch pan.

3. Place the egg yolks, eggs, and vanilla extract in 2-cup measuring cup. Mix to combine. Set aside.

4. Place the cream, milk, and sugar in a 3-quart saucepan over medium heat. Stir until the sugar is dissolved. Stop stirring 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. (Watch carefully because this can come to a boil quickly and can boil over - do not walk away).

5. Turn off heat and add the white chocolate, stirring constantly until fully melted.

6. Whisk 1 spoonful of the cream mixture into the egg mixture. Repeat twice (this is to temper the eggs).

7. Gradually add the egg mixture to the cream mixture in a slow steady stream, whisking all the while.

8. Cover the bread cubes with the egg-cream mixture. Press the cubes down so that they all are soaked with the egg-cream mixture. Let rest for 15 minutes.

9. Cover with aluminum foil and place in a larger pan filled partway with very hot water (the water should reach halfway up the sides of the 8 x 8-inch pan).

10. Transfer to the oven and bake for 30 minutes. Check to see if you need to replenish the water. If so, add enough to keep the water level at the halfway point.

11. Continue baking for about 50 minutes until firm and, when touched in the middle, the custard does not show up on your finger (this will be about 1 hour and 20 minutes total baking time).

12. Serve warm with fresh berries, Raspberry Sauce, Strawberry Sauce, Chocolate Sauce, or Caramel Sauce.

Serving Size: 6

NOTES: Advance Preparation; Can be prepared one day ahead through step 8 and kept covered in the refrigerator.