Best Chocolate Challah Bread Pudding Recipes

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.

CHOCOLATE CHALLAH BREAD PUDDING

Steps:

• The day before you want to serve this dessert, if possible, put raisins in a small saucepan, cover with water, and bring to a boil. Remove from heat and drain. Place plumped raisins in a plastic container with a tight-fitting cover and sprinkle with the rum. Cover and let macerate overnight.
• Preheat oven to 325 degrees. Melt the butter and cool slightly.
• Cut the challah in half, and cut one of the halves into thin slices. Cut remaining bread into cubes.
• Put diced challah in the bottom of the baking dish. Strew with the raisins and rum and half the butter. Dip one side of each slice of challah into the butter and arrange, slightly overlapping and buttered side up, over the top of diced challah and raisins.
• Combine the milk, cream and sugar, and vanilla bean in a saucepan. Bring to a boil over medium heat. Remove from heat, add chocolate, and allow to stand 3 minutes; whisk smooth.
• Whisk eggs until combined in a large mixing bowl, then strain the milk mixture into the eggs and beat them together. Do not overbeat or the custard will have a great deal of foam on the surface. Strain the custard back into the pan and use a large spoon to skim any foam from the surface. Pour the custard over the challah.
• Place the baking dish in another larger pan and pour warm water into it to come halfway up the side of the baking dish. Bake the bread pudding for about 45 minutes, until the custard is set and the challah is an even color.

CHOCOLATE CHALLAH BREAD PUDDING WITH BOURBON BUTTERSCOTCH SAUCE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 325 degrees F. Lightly grease a 13 by 9-inch baking dish. Place the bread cubes in the baking dish. In a large bowl, whisk together all remaining ingredients, except the chocolate chips. Whisk until the mixture is smooth and a uniform consistency. Pour the mixture evenly over the bread cubes. Sprinkle the chocolate chips over the surface of the bread and egg mixture. Give everything a light stir to distribute the chocolate chips throughout and to ensure all the bread is evenly coated. Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set (a knife inserted into the center of the pudding should come out clean). Serve the pudding warm or at room temperature with or without the sauce and or with whipped topping. Sauce: Using a medium sized sauce pan, whisk sugar and butter over medium heat until the butter melts. Whisk in cream and stir until the sugar dissolves and the sauce is smooth and thick. Take the pan off the heat and whisk in the bourbon and vanilla. Be careful as it will bubble up. Continue whisking until combined. Serve warm over the Chocolate Bread Pudding. The remaining sauce can be kept in the refrigerator for up to a week and re-heated over low heat as needed.