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INGREDIENTS:
- 1-2 cups Harmons Challah Bread , cut into 1-inch cubes
- 1 loaf Harmons Babka Bread , cut into 1-inch cubes
- 1/2 cup chocolate chips
- 4 eggs
- 1/2 cup sugar
- 1 cup heavy cream
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/2 cup heavy cream
- 1 tsp vanilla
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 cup sugar
- 3 egg yolks
DIRECTIONS:
Bread Pudding
Preheat the oven to 350º. Grease a medium baking pan (9×13 or smaller) and set aside. Mix together the cubed bread and spread evenly in the pan. Sprinkle with chocolate chips and set aside. Alternatively, add 1 tablespoon dollops of Nutella throughout the bread.
In a blender, blend together eggs, sugar, milk, cream, vanilla, and cinnamon. Pour the mixture over the bread, then pat the bread cubes into the milk mixture. Let the baking dish stand for 15 minutes to allow the bread to absorb the milk.
Cover the baking dish with foil, then place on a cookie sheet. Bake for 350 for 45 minutes. Remove the foil, then bake for an additional 5 minutes. Remove from the oven and let stand at room temperature for 2 hours. Serve warm, at room temperature, or cold with creme anglaise and fresh berries.
Creme Anglaise
In a small pot, heat the milk and cream over medium heat until steaming and the edges of the milk start to bubble. Add vanilla and remove from the heat. In a separate small bowl, whisk together the sugar and egg yolks until light yellow and creamy.
While whisking the eggs, drizzle in 1/2 cup of the warm milk mixture. Slowly whisk the egg mixture back into the small pot of the remaining milk mixture. Heat over medium low heat until thickened, about 5 minutes or until the mixture registers 180º or coats the back of a clean spoon. Remove from the heat immediately and pour into a bowl or mason jar. Let stand for 1 hour to cool, then cover with plastic and refrigerate until serving. This sauce can be served warm or cold. If the sauce breaks, you may blend with an immersion blender.
Recipe from Lisa Childs from Tried, Tested, and True,