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
  1. Preheat oven to 350°. Spray a 4½-inch square cake pan with baking spray with flour.
  2. 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.
  3. 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.
  4. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  5. Remove bread pudding from cake pan, place on prepared baking sheet, and cover bread pudding with foil.
  6. Bake until bread pudding is warm and chocolate begins to melt, 5 to 8 minutes. Transfer bread pudding to a serving platter.
  7. Drizzle bread pudding with Brown Sugar Glaze.
  8. Garnish with navel orange slices, if desired. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-chip-raisin-challah-bread-pudding/