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White-Chocolate Challah Pudding




Source of Recipe


Internet


List of Ingredients




4 c to 5 c Challah cubes -- about 1/2 loaf, crusts removed, if desired (3/4" cubes are good)

(You may use 1 day old white bread but the result isn’t as satisfying.)
7 lg egg yolks
2 whole eggs
2 t vanilla extract
3 c heavy cream
1 c milk
1/2 c sugar
10 oz white chocolate -- chopped (about 2 C)
to serve:

Fresh berries, Raspberry Sauce, Strawberry Sauce, Chocolate Sauce, or Caramel Sauce (optional)

Preheat the oven to 350ºF.
Place the bread cubes in an 8" x 8" pan.
Place the egg yolks, eggs, and vanilla extract in 2-cup measuring cup. Mix to combine. Set aside.
Place the cream, milk, and sugar in a 3-quart saucepan over medium heat. Stir until the sugar is dissolved. Stop stirring & 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 & can boil over - do not walk away).
Turn off heat & add the white chocolate, stirring constantly until fully melted.
Whisk 1 spoonful of the cream mixture into the egg mixture. Repeat twice (This is to temper the eggs).
Gradually add the egg mixture to the cream mixture in a slow steady stream, whisking all the while.
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.
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" pan).
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.
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).
Serve (small portions) warm with fresh berries, Raspberry Sauce, Strawberry Sauce, Chocolate Sauce, or Caramel Sauce.


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