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White Chocolate Challah Pudding

Rebecca's picture

Fantastic & easy:

White-Chocolate Challah Pudding

4 c to 5 c challah cubes -- about 1/2 loaf, crusts removed, if desired (3/4" cubes are good)

7 lg egg yolks

2 whole eggs

2 t vanilla extract

3 c heavy cream

1 c milk

1/2 c sugar

10 oz white chocolate -- chopped (apx 2 C)

For Serving:
fresh berries, Raspberry Sauce, Strawberry
Sauce, Chocolate Sauce, or Caramel Sauce

1. Preheat the oven to 350º.

2. Place the bread cubes in an 8" x 8" pan.

3. Place the egg yolks, eggs, and vanilla extract in 2-cup measuring cup. Mix to combine. Set aside.

4. Place the cream, milk, and sugar in a 3-quart saucepan over medium heat. Stir until the sugar is dissolved. Stop stirring & cook until scalded, or when bubbles begin to form around the edges and it has NOT QUITE come to a boil, about 7 minutes. (Watch carefully because this can come to a boil quickly & can boil over - do not walk away).

5. Turn off heat & add the white chocolate, stirring constantly until fully melted.

6. Whisk 1 spoonful of the cream mixture into the egg mixture. Repeat twice (this is to temper the eggs).

7. Gradually add the egg mixture to the cream mixture in a slow steady stream, whisking all the while.

8. Cover the bread cubes with the egg-cream mixture. Press the cubes down so that they all are soaked with the egg-cream mixture. Let rest for 15 minutes.

9. Cover with aluminum foil and place in a larger pan filled partway with very hot water (the water should reach halfway up the sides of the 8" x 8" pan).

10. Transfer to the oven and bake for 30 minutes. Check to see if you need to replenish the water. If so, add enough to keep the water level at the halfway point.

11. Continue baking for about 50 minutes until firm and, when touched in the middle, the custard does not show up on your finger (this will be about 1 hour and 20 minutes total baking time).

12. Serve warm with fresh berries, Raspberry Sauce, Strawberry Sauce, Chocolate Sauce, or Caramel Sauce.

Recipe By :Todd English & Sally Sampson

Serving Size : 6
"Figs Table"

Preparation Time :0:15

Start to Finish Time:

NOTES : Advance Preparation: Can be prepared one day ahead through step 8 and kept covered in the refrigerator.

Rebecca's picture

(post #38259, reply #1 of 9)

In my house, the kids love this as much as the adults.

kai_'s picture

(post #38259, reply #2 of 9)

Just a reminder, this is heavenly even if you've never had a white chocolate anything that you liked (which was my case). It's practically as rich as candy; to me, a couple 1" chunks were filling. (The pan weighed a ton!)

James's picture

(post #38259, reply #3 of 9)

Rebecca, it looks wonderful but I think its rich enough to kill a redneck.

Tracy_K's picture

(post #38259, reply #4 of 9)

i Rebecca, it looks wonderful but I think its rich enough to kill a redneck.

And the problem there is...? :-)

Rebecca's picture

(post #38259, reply #5 of 9)

El Reay ICOA is a good brand of white chocolate for this (probably the only brand worth getting, actually). Thanks, Mean Chef, for posting this link for the source:

Wolverine's picture

(post #38259, reply #6 of 9)

Well, I made it with Ghiradelli White choc, and it was fab! Can't wait to try this elrey chocolate out!!

Tracy_K's picture

(post #38259, reply #7 of 9)

OH MY GOSH, I just re-read this and it looks like I'm implying that it's ok to kill rednecks.


I was intending to imply that excessive richness when it comes to desserts can never be a bad thing... you know the old saying, "You can never be too rich or too thin"? Definitely applies to desserts also!! Except for the thin part.

nutcakes_'s picture

(post #38259, reply #8 of 9)

I took it the way it sounded. Not as funny with your correction.

MEAN_CHEF's picture

(post #38259, reply #9 of 9)