In honor of Rosh Hashanah, the Jewish New Year, which started on Sunday, here is Chef Chris Brugler's chocolate challah bread pudding recipe, (a.k.a. The Challah King of Beverly Hills).
Chocolate Challah Bread Pudding with Raspberry Sauce - Serves eight
Ingredients 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. Bake for 40 minutes or until puffy and set.
5. Remove and let stand for 30 minutes.
6. Puree raspberries, powdered sugar, and lemon juice in blender. Strain the puree.
7. Drizzle sauce over pudding and serve with a scoop of vanilla ice cream and fresh mint leaves (if desired).challahking.com
