White Chocolate Challah Pudding Recipe...6-12 Servings

 


7 large egg yolks
2 whole eggs
2 teaspoons vanilla extract (I used Penzey’s double strength)
3 cups heavy cream
1 cup milk
1/2 cup sugar
10 ounces white chocolate, about 2 cups chopped
4 cups challah cubes, about 1 loaf crusts removed, if desired

Raspberry Sauce (recipe below)


Preheat the oven to 350 degrees F.


Place the egg yolks, eggs, and vanilla extract in a small bowl and mix to combine. Set aside.


Place the cream, milk, and sugar in a 2-quart saucepan over medium-high heat and cook until scalded, or when bubbles begin to form around the edges and it has not quite come to a boil, about 7 minutes. Add the white chocolate and mix until fully melted. Gradually add the egg mixture in a slow steady stream, whisking all the while.


Place the bread cubes in an 8 x 8-inch pan and cover with the egg-cream mixture. Press the cubes down and let rest for 15 minutes.


Cover with aluminum foil and place in a larger pan filled halfway with very hot water. Transfer to the oven and bake until firm and, when touched in the middle, the custard does not show up on your finger, about 1 hour and 15 minutes. Check to see if you need to replenish the water after 30 minutes. If so, add enough to keep the water level at the halfway point. Serve warm with fresh berries, Raspberry Sauce, or Caramel Sauce.


Raspberry Sauce & Topping

1 (10 oz) bag frozen raspberries
1/4 cup sugar
1/4 water
2 teaspoons cornstarch
2 teaspoons fresh lemon juice
Optional: 2 tablespoon raspberry liqueur


Place raspberries in a saucepan and cook on low until they are thawed. Skip this step if you are using fresh raspberries. Add sugar to saucepan and turn heat to medium. In a separate bowl, stir together water and cornstarch. Pour over raspberries and stir mixture until it beings to boil, thicken and clear. Remove from heat. Place a sieve over a bowl and pour berry sauce through sieve, pressing so that the sauce goes into the bowl and the seeds stay behind. Stir lemon juice into strained raspberry sauce. If you have some raspberry liqueur, add it – this is a great addition, but not necessary.


If you have a squeeze/squirt bottle or one of those red ketchup squirt bottles, you can pour your sauce into it and decorate the plate!


 

Bon Appetit!

 

 

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