CHALLAH BREAD PUDDING WITH CHOCOLATE AND RAISINS
This bread pudding is heavenly and sinful at the same time. I use dense, rich challah bread that sets into a creamy soft custard. But it's the chocolate and raisins layered in between the slices of bread that really make the dish.
Provided by Dave Lieberman
Categories dessert
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth.
- Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.
- Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.
- Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.
- Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top.
- Chocolate Ganache:
- 1 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- In a small saucepan, heat heavy cream to just below a simmer.
- Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.
- Cover tightly with plastic wrap and let sit for 5 minutes.
- Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm.
- Cook's Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler.
ULTIMATE CHOCOLATE BREAD PUDDING
When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.
Nutrition Facts :
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
CHOCOLATE CHALLAH
This was invented on a whim. I spent an afternoon recently making my Recipe #256074 with some friends. As we were admiring the rich colors of the braided loaves while they were rising, we wondered about other natural colors we could use. One brilliant woman (Yay Shani!) suggested chocolate. Now who could say no to that? I scratched out what I thought would be appropriate measurements to make it a bit sweeter to balance the cocoa, and voila! Chocolate challah. Now, is it bread or dessert? Hmmmm..... (One more note -- this bread took substantially longer to rise than most others I've made using instant yeast. I don't know if the cocoa (perhaps the alkalinization?) somehow slows the yeast. I will keep checking into this, and will update as I find out. Meanwhile, please note the extended time estimates for rising.) This makes the most awesome PB&J sandwiches. Yummm.
Provided by Susiecat too
Categories Yeast Breads
Time 5h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix the warm water, 1/3 cup canola oil, honey, 2 eggs and salt in a large mixing bowl until thoroughly combined.
- Add the bread flour and cocoa powder and mix until dough is a shaggy mess.
- Add the instant yeast and mix well.
- Now add the all-purpose flour one cup at a time, until too thick to stir.
- Turn the dough out onto a floured surface, and continue to add flour while kneading for about 10-15 minutes.
- When you are done kneading the dough will bounce back at you when you press on it. The surface will no longer be sticky or come off on your fingers, but will be tacky to the touch, like a post-it note.
- Pour the 2 Tbsp canola into a mixing bowl, and coat the bottom and sides with oil.
- Put the dough in the oiled bowl, and flip the dough around to uniformly coat with oil.
- Cover the bowl and set in a warm spot to rise until doubled. (For me this was about 2 hours.).
- Punch down dough and separate into loaves. Loaves can be braided like traditional challah, or baked in a bread loaf pan, or formed into any shape you like.
- Put formed loaves aside to rise a second time, covered, until doubled in size. (This took about 2 1/2 hours for me.).
- Preheat oven to 350°F.
- Just prior to baking, mix one remaining egg with a bit of water (about a teaspoon or so) and a small pinch of salt. Use this mixture to glaze the loaves.
- Bake loaves for 30 minutes, rotating once midway to keep browning even.
- Cool on racks.
- Freezes well.
Nutrition Facts : Calories 167.6, Fat 5.4, SaturatedFat 0.7, Cholesterol 26.4, Sodium 204.4, Carbohydrate 27.2, Fiber 1.6, Sugar 7.9, Protein 4
CHALLAH BREAD PUDDING WITH PEANUT BUTTER AND JELLY
A wonderfully scrumptious challah bread pudding with all the comforts and tastes of a PB&J sandwich. Delicious warm or cold. Enjoy by itself or with milk, ice cream, or whipped cream!
Provided by GGinVA
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk milk and peanut butter together in a large bowl until fully incorporated. Whisk in 3/4 cup sugar, beaten eggs, vanilla extract, and salt. Add bread cubes and toss to coat. Cover and refrigerate for 20 minutes, stirring once after 10 minutes.
- Meanwhile, quarter strawberries and toss with remaining 1/4 cup sugar in a medium bowl. Let sit, stirring occasionally, until ready to use.
- Preheat the oven to 350 degrees F (175 degrees C). Spread butter in a 9x13-inch (or 3-quart) baking dish.
- Transfer 2/3 of the bread mixture to the prepared dish; spread in an even layer. Dollop 1/2 of the preserves over top in small spoonfuls. Scatter 1/2 of the sliced strawberries and juices over top. Top with remaining bread mixture and remaining strawberries and juices. Cover with foil.
- Bake in the preheated oven for 15 minutes. Uncover and continue baking until just set, 35 to 45 minutes longer.
- Remove from the oven and immediately spread remaining preserves over top. Let rest for 5 minutes, then sprinkle with peanuts and serve.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 56.5 g, Cholesterol 99.6 mg, Fat 17.2 g, Fiber 2.7 g, Protein 12.3 g, SaturatedFat 4.7 g, Sodium 413.1 mg, Sugar 40.7 g
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.
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