 | |
| Copyright 2011 LtDan'sKitchen blogs |
I discovered how delicious this bread was and is, a few months back. We were looking for a bakeshop in town which unfortunately turned out to have undergone a change in management so the artisan breads that they used to sell were no longer available. It was then that we stumbled into the Great Harvest Bread Co. They were introducing a couple of new breads that very same week we stumbled upon their store and one of them was the Challah bread. We were hooked the moment we tried it still warm from the oven and it has been something I try to stay away from as for some unknown reason, I just can't say no to bread especially bread this good.
 |
| Copyright 2011 LtDan'sKitchen blogs |
Now, it is bad enough that I have no control when it comes to eating bread, even worse is how I prefer to eat challah. It somehow invokes the need to slather this rich slice of yummy with more yumminess in the form of mascarpone cheese and Nutella. My friend Cedric who is French prefers to keep it simple with just a touch of salted butter (oh how very french!) and dipped into espresso or hot cocoa.
I bought two loaves today (this was last week) with the original plan of freezing the second loaf for future consumption. Another option has come up though and that is to remake the bread pudding that I made a few weeks ago using regular bread since they were out of challah the last time I went to the store. Based on Dave Lieberman's recipe, this bread pudding is a little bit different from the bread pudding that I used to bake. That recipe will have to wait for another time however because for now, I'm eager to give this Challah Chocolate Raisin bread pudding a try.
I bought two loaves today (this was last week) with the original plan of freezing the second loaf for future consumption. Another option has come up though and that is to remake the bread pudding that I made a few weeks ago using regular bread since they were out of challah the last time I went to the store. Based on Dave Lieberman's recipe, this bread pudding is a little bit different from the bread pudding that I used to bake. That recipe will have to wait for another time however because for now, I'm eager to give this Challah Chocolate Raisin bread pudding a try.
Challah Bread Pudding - Adapted*
 |
| Copyright 2011 LtDan'sKitchen blogs |
1 stick unsalted butter, melted
1 1/2 cups sugar
6 large eggs
1 tsp vanilla extract
1 challah, cut into 1 inch slices
1 cup chocolate semisweet chocolate
1/2 cup raisins
1. Preheat the oven to 325°F.
2. Combine the milk, butter, sugar,
eggs, and vanilla in a large
mixing bowl. Whisk until smooth.
eggs, and vanilla in a large
mixing bowl. Whisk until smooth.
3. Line a 9x13 baking dish with 2/3 of the challah slices including the
edges. Sprinkle with half the chocolate chips and raisins. Cover
with the remaining challah slices. Top with the remaining chocolate
chips and raisins.
edges. Sprinkle with half the chocolate chips and raisins. Cover
with the remaining challah slices. Top with the remaining chocolate
chips and raisins.
4. Pour the custard mixture into the baking dish. Wrap with aluminum
foil and bake for 50 minutes. Remove the foil and bake uncovered
for 15 minutes more.
5. Serve with the vanilla sauce. Ideally, you should warm the pudding
and drizzle with the cold vanilla sauce.
*Vanilla Sauce - Adapted
6 egg yolks
2 cups half and half
1 tsp vanilla
1/3 cup sugar
2 tbsp coffee liqueur
1. Heat the half and half and the
sugar over medium heat until
the sugar is dissolved.
2. Take 1/2 cup of the milk mixture
and add to the egg yolks while
stirring constantly. Return the
egg milk mixture back to the
pot and heat until the custard has
thickened. Stir constantly.
3. Let cool covered with clingfilm. Once cooled, add the vanilla and the
liqueur. Cool in the fridge covered until ready to use.
(Two weeks later) I finally had the chance to make the bread pudding last night and there are a couple changes I made to the recipe. First, I sliced the bread into one inch cubes and this caused the bread to soak the custard better so I ended up with a more dense and velvety pudding. I also swapped out the raisins for more chocolate and I added 1 tbsp of cinnamon as well.
foil and bake for 50 minutes. Remove the foil and bake uncovered
for 15 minutes more.
5. Serve with the vanilla sauce. Ideally, you should warm the pudding
and drizzle with the cold vanilla sauce.
*Vanilla Sauce - Adapted
 |
| Copyright 2011 LtDan'sKitchen blogs |
2 cups half and half
1 tsp vanilla
1/3 cup sugar
2 tbsp coffee liqueur
1. Heat the half and half and the
sugar over medium heat until
the sugar is dissolved.
2. Take 1/2 cup of the milk mixture
and add to the egg yolks while
stirring constantly. Return the
egg milk mixture back to the
pot and heat until the custard has
thickened. Stir constantly.
3. Let cool covered with clingfilm. Once cooled, add the vanilla and the
liqueur. Cool in the fridge covered until ready to use.
(Two weeks later) I finally had the chance to make the bread pudding last night and there are a couple changes I made to the recipe. First, I sliced the bread into one inch cubes and this caused the bread to soak the custard better so I ended up with a more dense and velvety pudding. I also swapped out the raisins for more chocolate and I added 1 tbsp of cinnamon as well.
*Lieberman, Dave. Dave's Dinners: A Fresh Approach to Home-Cooked Meals. Hyperion, New York: 2006.
... ginutom ako ng 4 posts mo... :-D
ReplyDelete