White-Chocolate Challah Pudding
Makes 6 servings
White-Chocolate Challah Pudding is one of our most popular desserts. This is no run-of-the-mill bread pudding: luscious, smooth, and sensual, it's like sex on a spoon. We see people acting like Meg Ryan in the movie When Harry Met Sally, and it's not uncommon for others to tell the waitstaff: "I'll have whatever she's having." If you only try one recipe in this book, I would recommend that it be this one. Especially on Valentine's Day. Even if you don't like white chocolate (and actually I'm not a big fan), you'll love this. It has the appearance of being light, but in fact it is one of the richest desserts we make. Serve it with a Raspberry Sauce to cut the richness or Caramel Sauce or Chocolate Sauce to enhance it.
7 large egg yolks
2 whole eggs
2 teaspoons vanilla extract
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
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.
The Figs Table
More Than 100 Recipes for
Pizzas, Pastas, Salads, and Desserts
By Todd English and Sally Sampson
Simon & Schuster
Hardback, Price: $25.00
Recipe Reprinted by permission.
The Figs Table
This page created February 1999