RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Chocolate Challah Bread Pudding - dairy
In the February 19, 1999 issue of the Jewish Bulletin of Northern California, Louise Fiszer presents recipes for leftover challah. Ruth "A rich dessert, Chocolate Challah Bread Pudding is comfort food at its seductive best. Lightly sweetened whipped cream provides a complementary garnish." CHOCOLATE CHALLAH BREAD PUDDING ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 8. 1 pound challah, cut into 1/2-inch cubes 12 ounces bittersweet chocolate, chopped fine 3 cups milk 2 cups heavy cream 6 large eggs 2 yolks 1/2 cup sugar 1/2 tsp. vanilla Spread challah cubes on cookie sheet and let dry in warm oven (250 degrees) about 15 minutes. Preheat oven to 350 degrees. In a small saucepan combine the chocolate, milk and cream over medium heat, whisking until mixture is smooth. In a large bowl whisk the eggs and yolks with the sugar and add the hot mixture in a steady stream. Whisk in the vanilla. Stir in the challah. Transfer the mixture to a buttered 3-quart shallow baking dish. Let stand 10 minutes for challah to absorb the custard mixture. Bake about 30 to 35 minutes or until a knife inserted in the center comes out clean. Serve warm. (c) 1999, Jewish Bulletin of Northern California www.jewishsf.com/jb/cook.htm
