CHOCOLATE CHALLAH BREAD PUDDING
Steps:
- The day before you want to serve this dessert, if possible, put raisins in a small saucepan, cover with water, and bring to a boil. Remove from heat and drain. Place plumped raisins in a plastic container with a tight-fitting cover and sprinkle with the rum. Cover and let macerate overnight.
- Preheat oven to 325 degrees. Melt the butter and cool slightly.
- Cut the challah in half, and cut one of the halves into thin slices. Cut remaining bread into cubes.
- Put diced challah in the bottom of the baking dish. Strew with the raisins and rum and half the butter. Dip one side of each slice of challah into the butter and arrange, slightly overlapping and buttered side up, over the top of diced challah and raisins.
- Combine the milk, cream and sugar, and vanilla bean in a saucepan. Bring to a boil over medium heat. Remove from heat, add chocolate, and allow to stand 3 minutes; whisk smooth.
- Whisk eggs until combined in a large mixing bowl, then strain the milk mixture into the eggs and beat them together. Do not overbeat or the custard will have a great deal of foam on the surface. Strain the custard back into the pan and use a large spoon to skim any foam from the surface. Pour the custard over the challah.
- Place the baking dish in another larger pan and pour warm water into it to come halfway up the side of the baking dish. Bake the bread pudding for about 45 minutes, until the custard is set and the challah is an even color.
BREAD PUDDING FRITTATA
At El Rey Coffee Bar and Luncheonette, you can get this rich, silky egg terrine all day long, but it's particularly wonderful at breakfast or brunch. Although it does take time to put together, you can do all of it well ahead - up to 24 hours. And the last minute work is minimal (slice an avocado, chop up some fresh herbs). Don't be tempted to skip the frequent stirring while the dish bakes. It may seem fussy, but in fact is the key to the luscious texture, which is somewhere between custard and bread pudding.
Provided by Melissa Clark
Categories breakfast, brunch
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Toss bread with oil and spread on a large rimmed baking sheet. Toast bread until golden and dry to touch, about 25 minutes. Cool and place in a large container with a lid.
- Strain eggs through a fine mesh sieve into a large bowl (straining gives you the smoothest texture). Whisk in milk, salt and sugar. Pour egg mixture over bread in container and cover tightly. Refrigerate overnight.
- When ready to bake, let bread-egg mixture come to room temperature for 30 minutes. Heat oven to 300 degrees. Grease an 8- or 9-inch loaf pan, preferably nonstick. Using a slotted spoon or your hands, lift bread and place into loaf pan. Pour egg mixture over it. Place pan inside a larger roasting pan.
- Transfer to oven and fill roasting pan with enough boiling water to come 3/4 up the sides of the loaf pan. Cover both pans with one large sheet of aluminum foil. Cook, gently stirring frittata every 10 to 15 minutes for even cooking, until just set, about 1 hour 15 minutes.
- Run a knife along the sides of the loaf pan to loosen the frittata, then unmold it and flip onto a plate to cool to room temperature. Slice into eight pieces. Top each serving with avocado and herbs. Sprinkle with lemon juice and sea salt.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 4 grams, Sodium 323 milligrams, Sugar 2 grams, TransFat 0 grams
CHALLAH BREAD PUDDING
I created this challah bread pudding recipe after my mother-in-law told me that she liked bread pudding. I was on a mission to create a version that was so good she'd ask me for the recipe. It worked! This can be served for breakfast, brunch or dessert. -Marsha Ketaner, Henderson, Nevada
Provided by Taste of Home
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients until blended. Gently stir in bread; let stand until bread is softened, about 15 minutes. Stir in raisins, apples and walnuts. Dot with cold butter., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 498 calories, Fat 24g fat (11g saturated fat), Cholesterol 152mg cholesterol, Sodium 300mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 12g protein.
CHALLAH BREAD PUDDING
A warm, delectable challah bread pudding dessert that is always a fan favorite. Easy to make. Will convert any anti-bread pudding individual!
Provided by DLD
Categories Bread Pudding
Time 2h10m
Yield 14
Number Of Ingredients 12
Steps:
- Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
- After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
- Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
- Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
- Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.
Nutrition Facts : Calories 460.8 calories, Carbohydrate 58.7 g, Cholesterol 100.3 mg, Fat 21.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 11 g, Sodium 271.4 mg, Sugar 38.1 g
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