Classic Challah Bread Pudding Food

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

CHALLAH BREAD PUDDING WITH CHOCOLATE AND RAISINS

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.

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.

CLASSIC BREAD PUDDING

Steps:

• Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
• Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.
• Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
• Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.
• Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

CHALLAH BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat the oven to 350°F and grease a large 9×13-inch baking dish with spray.
• Slice and cut bread into bite-sized pieces and assemble bread in prepared baking dish.
• In a large bowl, whisk eggs together. Then add in sugar, milk, vanilla, cinnamon, nutmeg, salt, and continue whisking to fully combine. Gently pour custard mixture over top of bread cubes.
• Add in soaked raisins on top of mixture and use a spoon or your hands to nestle in raisins.
• Bake bread pudding in the oven for 35-45 minutes or until top is golden brown in color and custard is cooked through completely.
• To make the bourbon sauce: in a medium sauce pan, combine all ingredients together and bring to a boil over medium-high heat. Reduce heat to low and cook sauce for 2-3 minutes, stirring constantly. Drizzle warm over bread pudding. Sauce can be stored in refrigerator for up to one week. Reheat sauce in microwave as necessary as it will harden in the refrigerator.

VANILLA AND CINNAMON CHALLAH BREAD PUDDING (JEWISH)

Steps:

• Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.
• Place the bread chunks in a large mixing bowl.
• In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
• Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
• Bake 35-45 minutes, or until lightly golden.
• Cool about 5 minutes before serving, although it will also taste just fine served cold.

DULCE DE LECHE BREAD PUDDING

Steps:

• Crème Anglaise:
• Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
• In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
• In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
• Bread Pudding:.
• Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
• Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

CHALLAH BREAD PUDDING

Steps:

• Preheat oven to 325°F. Grease a 9- by- 12-inch baking dish with cooking spray; set aside.
• Using a serrated knife, remove the crust of the challah by cutting off a thin layer around the entire loaf. Cut the remaining bread into 1-inch cubes. Place cubes of bread inside prepared baking dish. Scatter raisins across the bread cubes.
• In a stand mixer with the whisk attachment, beat together eggs, brown sugar, and granulated sugar on medium-high until tripled in volume, about 5 minutes. Add Grand Marnier, vanilla extract, and orange zest; mix to combine.
• In a separate container, stir together milk, buttermilk, and melted butter. Slowly stream into egg mixture, beating on low until well combined. Pour custard over the bread and raisins, gently pressing on the bread pieces with a spoon to help the custard soak into the bread. Allow to rest for 15 minutes.
• Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish with the greased side of aluminum foil. Place in preheated oven for 1 hour. Remove aluminum foil and bake until the top has dried slightly and the center of the bread pudding is set, about 30 minutes.

CLASSIC CHALLAH BREAD PUDDING RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 325°F (160°C). Grease a ceramic baking dish with butter and set aside.
• In a large bowl, whisk eggs and yolks together until well-combined. Continue to whisk, adding in the sugar a little at a time. Once all the sugar has been whisked in, whisk for an additional minute, until mixture is lightened in color. Add cream, milk, vanilla, and salt and whisk until the mixture is well-combined.
• Place bread pieces in a large bowl. Pour custard mixture over bread and allow to soak for a few minutes. Toss bread to coat all pieces evenly, then allow to soak for several minutes more. Pack bread pieces evenly into the baking dish. Pour excess custard liquid over the bread and allow to soak in completely.
• Cover baking dish tightly with foil. Bake pudding for 30 minutes with the cover on, then remove foil and bake until the pudding puffs slightly and does not seep liquid when pressure is applied to the top of the pudding--an additional 20 to 30 minutes. Allow to cool for 20 minutes before serving warm.

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

Steps:

• Place the yeast, 2 teaspoons of the sugar and 2 teaspoons of the flour in a tall tumbler. Add ¾ cup of the water and mix well. Set in a warm place and leave covered.
• In a big bowl, place 4 cups of flour. Add 1½ cups of the water, ½ cup of the oil, ½ cup of the sugar, the salt and 2 of the eggs and mix well.
• When the yeast mixture reaches the top of the glass, add to the batter in the bowl. Mix well and gradually add 3 more cups of the flour. Knead the mixture right in the bowl until very smooth and elastic. Cover and set in a warm place for about 5 hours, or until doubled in bulk.
• Knock the dough down and add about ¾ cup more of the flour, kneading well to give a soft but not sticky dough. Oil the top of the dough with the remaining oil. Cover and let rise again until doubled in bulk, which should take another 2½ hours.
• Knead again. Divide the dough in two. Shape into two loaves to fit in loaf tins, or braid on a greased baking sheet. Cover and let rise until doubled in bulk, which should be another hour.
• Preheat the oven to 350 degrees.
• Combine the remaining egg and sugar and brush over the top of the loaves. Sprinkle with seeds if desired. Bake for about 45 minutes, or until done.