In honor of Rosh Hashanah, the Jewish New Year, which starts on Sunday, we tapped Chef Chris Brugler (a.k.a. The Challah King of Beverly Hills) for his chocolate challah bread pudding recipe.
Whether you’re an M.O.T. (Member of the Tribe) or a simply an F.O.C. (Fan of Carbs), this easy-to-make dessert is like a bar mitzvah party in your mouth.
Ready, set, nosh.
Chocolate Challah Bread Pudding with Raspberry Sauce
For the bread pudding
2 loaves of challah
4 tbsp. butter
1/2 c. sugar
3 large eggs, beaten
2 c. half & half
2 tbsp. vanilla extract
3/4 c. chocolate chips
1/2 tsp. cinnamon
6 tbsp. unsweetened cocoa powder
For the raspberry sauce
3 c. fresh raspberries
3/4 c. powdered sugar
2½ tbsp. fresh lemon juice
1. Preheat oven to 350°.
2. Cut challah into small cubes and place in a buttered 3-qt. casserole dish.
3. In a medium-size bowl, combine sugar, eggs, half & half, vanilla extract, chocolate chips, cinnamon, and cocoa powder. Mix well.
4. Pour mixture over the bread in the casserole dish. Let sit for 25 minutes so the bread can fully absorb the custard.
5. Bake for 40 minutes or until puffy and set.
6. Remove and let stand for 30 minutes.
7. Puree raspberries, powdered sugar, and lemon juice in blender. Strain the puree.
8. Drizzle sauce over pudding and serve with a scoop of vanilla ice cream and fresh mint leaves (if desired).
To order one of The Challah King’s mouth-watering loaves in flavors such as black mission fig, cinnamon-dusted white chocolate, or milk chocolate (ideal for this recipe), go to challahking.com, $12.
Photo: Courtesy of The Challah King