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White chocolate & cranberry challah bread & butter pudding

One white chocolate & cranberry challah bread & butter pudding

White chocolate & cranberry challah bread & butter pudding

Name: White chocolate & cranberry challah bread & butter pudding
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Jewish
Ingredients: 80g butter softened, plus extra for the baking dish; 400g stale challah; 100g white chocolate chips; 1 tbsp demerara sugar; crème fraîche to serve; 1 orange zested and juiced; 100g semi-dried cranberries; 250ml whole milk; 200ml double cream; 3 medium eggs; 75g caster sugar; 1 tsp vanilla extract

Victoria Prever

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 35 mins

plus at least 5 hrs chilling

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Make a sweet and fruity version of challah, a traditional Jewish bread enriched with eggs and sugar. It's a perfect bake to celebrate Chanukah

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

80g butter

softened, plus extra for the baking dish
400g stale challah
100g white chocolate chips
1 tbsp demerara sugar
crème fraîche

to serve

For the custard

1 orange

zested and juiced
100g semi-dried cranberries
250ml whole milk
200ml double cream
3 medium eggs
75g caster sugar
1 tsp vanilla extract

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Nutrition: Per serving (8)

kcal549
fat33g
saturates18g
carbs53g
sugars25g
fibre2g
protein9g
salt0.96g

Method

step 1

For the custard, put the orange juice in a heatproof bowl and microwave for 30 seconds, or warm in a pan over medium heat, then add the cranberries. Remove from the heat and leave to soak until plump.
step 2

Warm the milk and cream in a pan with the orange zest over a medium heat until it starts to steam but not boil. Meanwhile, beat the eggs, sugar and vanilla in a bowl, then pour the steaming milk over, stirring constantly. Set aside to cool.
step 3

Lightly butter a deep, 1-litre baking dish. Slice the challah into around 10 slices, and remove the crusts. Butter on both sides.
step 4

Arrange a third of the challah in the baking dish and scatter over a third of the chocolate chips. Drain the cranberries, add the juice to the custard, then scatter a third of the cranberries over the challah. Pour over a third of the custard, top with half the remaining challah and half the remaining cranberries and chocolate chips. Pour over half the remaining custard and leave to soak for at least 1 hr. Repeat with the remaining ingredients, then chill for at least 4 hrs, or overnight.
step 5

Heat the oven to 180C/160C fan/gas 4. Sprinkle over the demerara sugar, bake for 30 mins or until golden, leave to stand for 10 mins, then serve with crème fraîche.

Recipe from Good Food magazine, December 2024

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