The Dessert: Chocolate Raspberry Bread Pudding
Chocolate-Raspberry bread pudding using Challah bread, raspberry jam and semi-sweet chocolate chips.
Ingredients:
1 loaf Challah Bread, cut into 3/4" - 1" slices
4 large Eggs
2 Cups Half-and-half
1 Tsp Cinnamon
2 Tsp Vanilla extract
1/4 Cup granulated sugar
Salt
1 cup Raspberry Jam (I used Smucker's Seedless)
1 cup Semi-sweet chocolate chips + a few for garnish
non-stick cooking spray
NOTE: Be sure to let the bread sit out on baking racks for 3-4 hours before making this dish. I made the custard in advance and let it sit in the refrigerator for 3 hours before I assembled the dish.
To make the custard, mix together the eggs, half-and-half, sugar, cinnamon, and vanilla extract. Beat with a whisk until well blended. Let sit in the refrigerator for at least several hours.
Preheat oven to 350 degrees F.
Spray a 9x9 glass baking dish with non-stick cooking spray.
Melt the jam in the microwave on low using a microwave-safe bowl or measuring cup. Check every 10 seconds and stir until melted and smooth.
Tear the bread into large chunks.
Place a layer of the bread on the bottom of the baking dish, drizzle on 1/3 of the raspberry sauce and evenly sprinkle on 1/2 cup of the chips.
Place the remaining bread on top in another layer, and repeat with another 1/3 of the sauce and the remaining 1/2 cup of chips.
Pour the custard mixture over the bread. Press the bread down with a fork to be sure is it in the custard.
Bake for 45 minutes or until the top springs back when pressed.
Let sit for 10 minuted before serving.
To serve:
Cut the pudding into squares and place one piece on a dish per person.
Reheat the remaining 1/3 cup of raspberry sauce and drizzle
over the top and onto plate of each serving.
Garnish each dish with a few semi-sweet chips.