HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Nothing has been viewed

Challah Bread Pudding with Chocolate, Raisins, and Vanilla Cream Recipe

Cookstr
Course: Dessert
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
 Challah Bread Pudding with Chocolate, Raisins, and Vanilla Cream

This bread pudding is heavenly and sinful at the same time. I use dense, rich challah bread that sets into a creamy soft custard. But it’s the chocolate and raisins layered in between the slices of bread that really make the dish. Of course, some more fresh vanilla cream on top doesn’t hurt either.

Yield: Serves 10–12

INGREDIENTS

for the bread pudding:

  • 1 quart whole milk, warmed
  • 1 stick unsalted butter, melted
  • 1½ cups sugar
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  • 1 challah, cut into 1½-inch slices
  • 1 cup chocolate chips
  • ½ cup raisins

for the vanilla cream:

  • 2 cups half and half
  • 2 teaspoons pure vanilla extract
  • 1/3 cup sugar
  • 6 egg yolks

Directions

Preheat the oven to 325°F.

Combine the milk, butter, sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth, but don’t over-whisk.

Line a baking dish with two thirds of the challah slices, lining the edges too. Sprinkle with half the chocolate chips and half the raisins. Cover with the remaining challah slices, layering them one on top of the other. Top with the remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices. Pour the milk mixture over the top of everything.

Wrap the baking dish tightly with aluminum foil. Bake 50 minutes, then remove the foil and cook 15 minutes longer, until set in the middle and lightly browned on top.

While the pudding is baking, make the vanilla cream: Combine the half-and-half, vanilla, and sugar in a large saucepan. Heat over medium heat, whisking regularly, until steaming hot.

Place the egg yolks in a large mixing bowl and gradually add the hot half-and-half mixture to the egg yolks, whisking vigorously all the while. When all the half and-half mixture has been whisked into the egg yolks, return the mixture to the saucepan and heat over medium heat, whisking constantly. Cook until the mixture thickens. Spoon over the pudding and serve.


© 2006 David Lieberman
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 12. Nutritional information is based on using a 15 oz challah loaf.

539kcal (27%)
202mg (20%)
1mg (1%)
231mcg RAE (8%)
344mg
41mg
12g
47g
2g
67g
272mg (91%)
269mg (11%)
14g (69%)
26g (40%)
2mg (13%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% all day, every day when dining at participating Denny's restaurants.

Dunkin Donuts

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Woman holding smartphone in city, Google map tool

Members can locate discounts via the AARP® Member Advantages Offer Finder mobile app.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.