Description
This White Chocolate and Cranberry Challah Bread and Butter Pudding is a decadent dessert that transforms day-old bread into a rich, festive treat. Infused with vanilla, dotted with white chocolate and cranberries, it’s perfect for cozy evenings or holiday gatherings.
Ingredients
Scale
- 400g stale challah bread
- 80g butter, softened, plus extra for greasing
- 100g white chocolate chips (or a bar chopped into chunks)
- 100g semi-dried cranberries
- 1 orange, zested and juiced
- 250ml whole milk
- 200ml double cream
- 3 medium eggs
- 75g caster sugar
- 1 tsp vanilla extract
- 1 tbsp demerara sugar (for topping)
- Crème fraîche, to serve
Instructions
- Preheat your oven to 180°C/160°C fan/gas mark 4. Butter a 1.5-liter baking dish generously.
- Cut the challah bread into 2cm thick slices. If your bread isn’t stale, you can toast it lightly to dry it out.
- Spread each slice with softened butter on one side.
- Place the orange juice and cranberries in a small bowl. Microwave for 30 seconds, then set aside to allow the cranberries to plump up.
- Arrange half of the buttered challah pieces, butter-side up, in the prepared baking dish, slightly overlapping them.
- Scatter half of the cranberries (drained from the juice) and half of the white chocolate chips over the bread layer.
- Add the remaining bread slices on top, creating a second layer, again butter-side up.
- Sprinkle the remaining cranberries and white chocolate chips over this top layer.
- In a medium bowl, whisk together the eggs, caster sugar, and vanilla extract until well combined.
- Warm the milk and cream in a saucepan until just below simmering point (do not boil).
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Stir in the orange zest.
- Pour the custard mixture evenly over the bread layers, making sure all the bread is soaked.
- Let the pudding sit for 20 minutes to allow the bread to absorb the custard. Press down gently occasionally to help the absorption process.
- Sprinkle the demerara sugar over the top for a caramelized, crunchy finish.
- Bake for 35-40 minutes until the custard is set and the top is golden brown.
- Allow to cool for 10 minutes before serving.
Notes
- Use stale bread: Fresh bread won’t absorb the custard properly, resulting in a soggy pudding.
- Don’t rush the soaking process: Allow at least 20 minutes for soaking.
- Balance the sweetness by adjusting sugar based on cranberry sweetness.
- Leave some bread crust exposed for extra crunchiness.
- Add depth of flavor with orange liqueur or brandy if desired.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1
- Calories: 520
- Sugar: 36
- Sodium: 340
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 62
- Fiber: 2
- Protein: 9
- Cholesterol: N/A