Wednesday, 17 April 2013

Chocolate Bread Pudding....

by:  Grace Newman

Chocolate Challah Bread Pudding with Vanilla Ice Cream and Raspberry Sauce...

Bread pudding is one of those desserts that often brings to mind medieval times and after dinner naps that border on a coma. But Chris Brugler has a flair for reviving even the most tried and true desserts with inspired vigor. By ingeniously incorporating his chocolate challah bread into the recipe and adding a fresh raspberry sauce with a sprig of mint, you (and your taste buds) will never see bread pudding the same!

  • 2 loaves of milk chocolate challah from the Challah King of Beverly Hills 
  • 4 tablespoons (1/2 stick) butter 
  • 1 cup sugar 
  • 3 large eggs, beaten 
  • 2 cups half & half 
  • 2 tablespoons vanilla extract 
  • 6 tablespoons unsweetened cocoa powder 
  • Raspberry sauce-see below 
  • 1 quart vanilla ice cream 
  • Mint - garnish 
Instructions how to: 
Preheat oven to 350°F.
Cut the challah into small dice and place in a buttered 3-quart casserole dish.
Combine sugar, eggs, half & half, vanilla extract, and cinnamon. Mix well.
Pour the custard mixture over the bread in the baking dish make sure it's coated. Let the pudding sit for 25 minutes, so the bread can fully absorb the custard.
Bake 40 minutes or until puffy and set.
Remove, and let stand 30 minutes before serving.
Cut the pudding into 3x3 inch squares. Then cut in half to create a diamond shape.
Serve with ice cream, raspberry sauce and mint.

  • 3 cups fresh raspberries 
  • 3/4 cup confectioners' sugar 
  • 2.5 tablespoons fresh lemon juice 
In a blender puree the lemon, sugar and berries.
Strain the sauce and gently press the puree through the strainer.