Challah Bread Pudding With Chocolate And Raisins Food

CHALLAH BREAD PUDDING

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.

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.

CHALLAH BREAD PUDDING

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.

CHALLAH BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11x7 inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325 degrees for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.