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Challah Bread Pudding

the urban baker: Challah Bread Pudding

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Sunday, September 20, 2009

Challah Bread Pudding


Today we had plans to go to our friends for breakfast. Lisa and I choose to split up the cooking responsibility. She was in charge of eggs (a yummy baked egg dish with cheese, green chili's and egg - of course), fruit and juice. I offered to make a bread pudding as I had tons of left over challah in the freezer. We also picked up bagels, lox and cream cheese.

I have been saving challahs. Usually, I freeze them and then when I get around to it, I make bread crumbs and croutons. When Lisa and I decided we would get together for breakfast, I immediately said, let me make a bread pudding.

I love Tartine bakery and subsequently, love the cookbook as well. I have been in the bakery and have watched people order the bread pudding for breakfast, but never had the guts to order it. Didn't want to eat that many calories so early in the day. Hence, have wanted to make it for a crowd so I could I have a teeny, weeny little bite. Glad I made it and glad I had my teeny, weeny little bite!

The recipe calls for brioche. Challah and brioche are so similar that I knew it would work. I also made a cranberry type sauce to go over it. The kids preferred it with maple syrup.

Challah Bread Pudding

Ingredients:

6 slices brioche, 1" thick
8 large eggs
1/4 cup plus 2 Tbsp. sugar
1 1/2 tsp. vanilla
4 cups whole milk
1/2 tsp. salt

directions:

1. Butter a 9 x 5" glass loaf dish

2. Arrange brioche slices on a baking sheet and put in a preheated 350* oven for 4-10 minutes (you want it to be slightly toasted). Let cool.

3. To make the custard, mix eggs with a whisk. Add the sugar until smooth. Add the milk, vanilla & salt. Whisk until incorporated. Pour the custard through a fine mesh sieve held over a large measuring cup (for easy pouring).

4. Place the toasted bread slices in the prepared loaf pan (for a larger crowd, I put in a round souffle dish and it puffed up and was beautiful). Pour the custard evenly over the bread, filling to the top. You may not be able to add all the custard at this point. Let sit about 10 minutes so the bread can absorb the liquid.

At this point, I made it, covered it an put in the fridge. I prepped the night before, which was brilliant.

Cover and refrigerate the left over custard as well. Just before baking add more custard. You want to use all the custard.

5. Cover the dish with foil and place in the oven, on a baking sheet, and bake for an hour. If it was in the fridge, it will take an additional 20-30 minutes. To test for done-ness, uncover the dish, slip a knife into the center and putsh the bread aside. If the the custard is still liquid, recover and bake for 10 more minutes or so.

Let cool and serve.

Cranberry Sauce

ingredients:

1 cup cranberries
1/4 + 2 tbsp. sugar
1/4 cup water
2 1/2 tsp. corn starch

directions:

Put all in a heavy duty pot and bring to a boil. Once boiled, swirl pan for a minute or so until it thickens. Take off heat. The fruit will thicken as it cools. Pour over the bread pudding.

So yummy!

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