Tuesday, December 23, 2014

White Chocolate Challah Pudding

Most delicious thing I have ever made hands down. It is a copycat recipe from Pairie Fire Grill's White Chocolate Bread Pudding. I made it with Challah for Hanukkah dinner rather than regular white bread, and it was amazing.

1-1/2 loaf of white bread or 1 loaf of Challah, crusts removed as much as possible
12 egg yolks (save the whites for egg white omelets or egg muffins!)
1 cup sugar
1 qt heavy cream
1/2 qt half and half
1/2 tsp vanilla
18 oz white chocolate chips (a bag and a half)

2 cups graham cracker crumbs
1/2 pound brown sugar
1/2 tsp cinnamon (original recipe calls for 1 tsp - I don't like a lot of cinnamon)
1/4 cup cocoa powder
1/2 cup melted butter

In a very deep 9x13 baking dish, place bread three layers thick. In a large bowl, whisk egg yolks and sugar until mixture is bright yellow. Heat cream, half and half and vanilla and bring to a boil. Add chocolate chips and cream mixture to egg mixture and stir until chocolate melts. Pour slowly over bread making sure mixture gets thoroughly in all layers. You may have some left over depending on the depth of your dish. Let soak for 20 minutes and see if there is any more room for remaining liquid mixture. Add topping. Let sit for another 15 minutes before cooking.

Mix all ingredients in a bowl until it is very dark brown. Cover dish entirely with crumb topping. I did a lot of topping all over and still had leftovers.

Bake at 400 degrees for 25 minutes.

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