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Courtesy of Marcy Goldman: www.betterbaking.com
"Pure ambrosia: chunks of bread pulled together in a creamy batter of eggs, light cream, vanilla and cinnamon, studded with chunks of imported white chocolate. Raspberries or currants are optional but lovely. This recipe can be made one to two days before and refrigerated until needed. Good hot (oven or microwave) or cold, as a cheesecake-like dessert. If you prefer, you can use half milk and half cream. Serve with a dusting of confectioners sugar or pureed raspberries. Offer this diner style - in retro dessert cups, or trifle style - in wine glasses." Ingredients
1/2 cup unsalted butter, melted
10 cups leftover challah, brioche or egg bread, in chunks or cubes
1-1/2 cups light cream
1 cup milk
1 cup half and half (light cream)
8 eggs, lightly beaten
1 cup sugar
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
2 teaspoons baking powder
pinch salt
1 cup chopped white chocolate, coarsely chopped
1/2 cup currants or frozen raspberries Instructions
Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan or baking dish.
Melt butter and cool. Prepare the bread by tearing or cutting into cubes.
Place the bread cubes in a large mixing bowl. In a separate bowl, mix together the cream, milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder and salt. Pour mixture over bread cubes and let stand 10 minutes to absorb. Fold in white chocolate, currants or raspberries. Spoon into prepared pan and dust top with a little confectioners sugar and cinnamon.
Bake 30 - 45 minutes or just until pudding is set. Serve warm or at room temperature.
Offer whipped cream or crème anglaise on the side, if desired, or garnish each serving with cinnamon and confectioners sugar.
Serves 12-14
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