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Author Notes: Challah bread pudding with chunks of white chocolate, toasted pecans, dried cranberries, and a sprinkle of cinnamon sugar. —Riley Wofford
Serves 8 to 10
- 6 large eggs
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- 3 cups whole milk
- 3 cups heavy cream
- 1 (1 pound) loaf challah bread, cut into 1 1/2-inch cubes
- 12 ounces white chocolate, roughly chopped
- 1 1/2 cups chopped pecans
- 1/2 cup dried cranberries
- 1 teaspoon ground cinnamon
- Spray a 13 by 9-inch baking dish with nonstick cooking spray. Whisk together the eggs, ¾ cup of sugar, vanilla extract, salt, milk, and cream in a large bowl to combine.
- Layer half of the bread cubes, white chocolate, pecans, and cranberries in the prepared pan. Pour half of the custard over the top. Scatter the remaining bread cubes, white chocolate, pecans, and cranberries on top, then pour the remaining custard over. Press gently to ensure that every piece of bread gets soaked in the custard. Cover the pan tightly with aluminum foil and chill in the refrigerator for at least 2 hours, or overnight.
- Preheat the oven to 325°F. Stir together the cinnamon and remaining ¼ cup of sugar in a small bowl. Remove the aluminum foil and sprinkle the cinnamon sugar over the top of the bread pudding. Replace the foil and bake for 1 hour. Remove the foil and bake for another 25 to 30 minutes, until the custard is set and the top is golden brown. Remove from the oven and let cool for 30 minutes. Serve warm.