Best Chocolate Babka Bread Pudding Recipes

CHOCOLATE BABKA BREAD PUDDING

Chocolate Babka Bread Pudding image

Babka is part of the rich, sweet Eastern European baking tradition that Jewish cooks brought to the United States in the early 20th century. It is made with layers of rich yeast dough, covered with chocolate or cinnamon sugar, then twisted and folded into a loaf. And as if babka itself were not irresistible enough, in this recipe it is combined with challah and a milk-egg-cream mixture and baked into a golden, rich dessert. Once the Ashkenazi Jews arrived in the United States, luxuries like strudel, rugelach and babka became more accessible: a chocolate or cinnamon babka was a Sunday-morning treat in many households. But making babka at home became too time-consuming, and now it is easy to order online. Breads Bakery in the Flatiron district of Manhattan makes (and ships) an extraordinary dark-chocolate version.

Provided by Julia Moskin

Categories breakfast, brunch, dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

Butter for pan
1/2 loaf challah, at least 1 day old
1/2 loaf chocolate or cinnamon babka, at least 1 day old
8 eggs
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1/8 teaspoon cinnamon
Pinch of salt

Steps:

Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish or disposable foil pan. Cut the challah and babka into cubes, about 1 inch square.
In a very large bowl, whisk together eggs, sugar, milk, cream, cinnamon and salt. Add the cubed bread and gently mix together, using your hands or a rubber spatula, until the egg mixture is absorbed. Transfer to the prepared pan and distribute evenly, pressing gently to level the top. Bake for 45 minutes, or until firm and crusty on top.
Let rest at least 15 minutes before serving. Cut into squares or scoop with a large spoon.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 11 grams, Sodium 289 milligrams, Sugar 19 grams, TransFat 0 grams

CHOCOLATE BABKA BREAD PUDDING WITH RUM-SPIKED CHERRIES

Chocolate Babka Bread Pudding with Rum-Spiked Cherries image

Provided by Guy Fieri

Categories dessert

Time 1h20m

Yield 8 to 12 servings

Number Of Ingredients 13

Ingredients

1/2 cup sun-dried cherries
1/4 cup dark rum
1 (16-ounce) loaf chocolate babka
Butter for the baking dish
2 cups whole milk
5 large eggs
1/2 cup granulated sugar
1 tablespoon unsalted butter
1 cup heavy cream
1/4 cup confectioners¿ sugar
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
3 ounces dark chocolate, shaved

Steps:

Preheat the oven to 350 degrees F.
Combine the cherries and rum in a small saucepan and bring to a simmer over medium heat. Remove from the heat and allow to steep for 10 minutes to soften. Cut the chocolate babka into 1 1/2-inch cubes. Spread out evenly on a baking sheet and bake until browned around the edges, 7 to 8 minutes. Remove from the oven and set aside. Lightly butter the bottom and sides of a 9 by 13-inch baking dish. In a large mixing bowl, whisk together the milk, eggs and granulated sugar until combined. Add the toasted babka and rum and cherries and mix well. Pour the mixture into the prepared baking dish. Place on a baking sheet (to catch any spillover) and bake in the oven for 35 to 40 minutes; the pudding is done when lightly browned around the edges and the mixture springs back when pressed gently in the center. Let cool at least 15 minutes before serving.
In a medium bowl, combine the heavy cream, confectioners¿ sugar, orange zest and vanilla. Beat until soft peaks form. Serve bread pudding warm with dollops of whipped cream on top and garnished with shaved chocolate.