Description
Challah bread pudding with chunks of white chocolate, toasted pecans, dried cranberries and a sprinkle of cinnamon sugar.
Ingredients
- 6 whole Eggs
- 1 cup Sugar
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Kosher Salt
- 3 cups Whole Milk
- 3 cups Heavy Cream
- 1 loaf Challah Or Brioche Bread, Cut Into 1 1/2-inch Cubes
- 12 ounces, weight White Chocolate, Roughly Chopped
- 1-½ cup Chopped Pecans
- ½ cups Dried Cranberries
- 1 teaspoon Ground Cinnamon
Preparation
Spray a 13 by 9-inch baking dish with non-stick cooking spray.
In a large bowl whisk together the eggs, 3/4 of the sugar, vanilla extract, salt, milk, and cream.
Layer half of the bread cubes, white chocolate, pecans, and cranberries into the prepared pan. Pour half of the custard over the top. Scatter the remaining bread cubes, white chocolate, pecans, and cranberries on top, then pour the remaining custard over that.
Press gently to ensure that every piece of bread gets soaked in the custard. Cover the pan tightly with aluminum foil and chill in the refrigerator for at least 2 hours, or overnight.
Preheat the oven to 325°F. Stir together the cinnamon and remaining 1/4 of the sugar in a small bowl. Remove the aluminum foil and sprinkle the cinnamon sugar over the top of the bread pudding. Replace the foil and bake for 1 hour. Remove the foil and bake for another 25 to 30 minutes, until the custard is set and the top is golden brown. Remove from the oven and let it cool for 30 minutes. Serve warm.
