For this recipe you’ll need:
1 loaf challah bread (the shiny one that looks like it’s braided…because it is!)
2/3-cup raisins, divided
1 bag, semi sweet chocolate chips, divided
4 cups whole milk
6 eggs
1 ½ cups granulated sugar
1 teaspoon pure vanilla extract
1 stick (8 Tablespoons) melted butter
For the sauce:
1-Cup heavy cream
1 1/2 –Cups semi sweet chocolate chips
To make this recipe:
Cut the challah into approximately ¾ inch slices (you’ll have about 12-14 of them.
To make the custard:
Scald the milk in a heavy-bottomed saucepan. In a separate, very large bowl, whisk 6 eggs, 1 ½ cups granulated sugar, and vanilla extract. Whisk this mixture until it is creamy and a pale yellow color. Add the scalded milk to the egg mixture (add very gradually, whisking furiously so the eggs don’t scramble). Pour in 1 stick of melted butter (can melt on the stovetop or in the microwave).
To assemble:
In a deep 13×9-baking dish, layer half the bread slices. Top with half the raisins then 1/3-cup chocolate chips, sprinkled evenly. Layer the remaining bread over this, topped with the remaining raisins and another 1/3-cup chocolate chips. Press slightly. Ladle the custard (don’t try to pour it from the bowl—you’ll make a mess!) over the bread/raisins/chips. Cover tightly with aluminum foil and bake in a preheated 325-degree oven for 15 minutes. Remove cover and continue to bake another 15 minutes until bread is toasty.
For the sauce:
Make while the bread is cooling.
Heat heavy cream in a heavy-bottomed saucepan until it simmers. Remove the cream and pour it into a bowl. Add the chocolate chips and let them sit for a few minutes before whisking to combine. Drizzle this sauce over each serving of bread pudding as it is plated.