Ingredients
5 Tbs. unsalted butter, softened
1 lb. challah bread, sliced 1/2 inch thick and dried overnight
2-1/2 cups milk
1-1/2 cups heavy cream
3/4 cup sugar, plus 2-1/2 Tbs. for sprinkling
Pinch salt
6 oz. bittersweet chocolate, chopped
5 large eggs plus 3 yolks, at room temperature
2 tsp. vanilla extract
2 Tbs. brandy, Grand Marnier, or other liqueur (optional)
Fine Cooking
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1 lb. challah bread, sliced 1/2 inch thick and dried overnight
2-1/2 cups milk
1-1/2 cups heavy cream
3/4 cup sugar, plus 2-1/2 Tbs. for sprinkling
Pinch salt
6 oz. bittersweet chocolate, chopped
5 large eggs plus 3 yolks, at room temperature
2 tsp. vanilla extract
2 Tbs. brandy, Grand Marnier, or other liqueur (optional)
Description
I Love The Combination Of Dark Chocolate Custard, Vanilla Custard, And Light, Rich, Challah Bread In This Pudding. If You Can’t Find Challah, Use Brioche Or Portuguese Bread. If You Like, Drizzle Each Serving With Some Warm Whisky Sauce.
Fine Cooking
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