This delectable take on bread pudding is a wonderfully sweet addition to your next Hanukkah Tea.
Chocolate Chip & Raisin Challah Bread Pudding
Serves: 4 to 8
Ingredients
- ½ cup half-and-half
- 1 large egg
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
- ⅛ teaspoon vanilla bean paste
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 2¼ cups diced day-old challah bread
- ¼ cups semisweet chocolate chips
- ¼ cup raisins
- Brown Sugar Glaze (recipe follows)
- Garnish: navel orange slices
Instructions
- Preheat oven to 350°. Spray a 4½-inch square cake pan with baking spray with flour.
- In a large bowl, whisk together half-and-half, egg, melted butter, salt, vanilla bean paste, ginger, cloves, and allspice. Add bread, chocolate chips, and raisins, stirring until combined. Transfer mixture to prepared cake pan.
- Bake until pudding is set and golden brown, 18 to 25 minutes. Let cool completely in pan on a wire rack. Cover with plastic wrap, and refrigerate overnight.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Remove bread pudding from cake pan, place on prepared baking sheet, and cover bread pudding with foil.
- Bake until bread pudding is warm and chocolate begins to melt, 5 to 8 minutes. Transfer bread pudding to a serving platter.
- Drizzle bread pudding with Brown Sugar Glaze.
- Garnish with navel orange slices, if desired. Serve immediately.
Brown Sugar Glaze
Serves: approximately ½ cup
Ingredients
- ½ cup firmly packed light brown sugar
- ¼ cup heavy whipping cream
- ¼ cup unsalted butter, melted
- ⅛ teaspoon vanilla bean paste
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
Instructions
- In a small saucepan, bring all ingredients to a boil together over medium-high heat. Cook for 4 minutes. Remove from heat, and let cool for 10 minutes. Use immediately.
