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Ingredientes
- Recipe Courtesy of Nick Malgieri
- 2/3 c. dark raisins
- 3 Tbsp. dark rum
- 4 ounce (1 stick) unsalted butter
- 1 loaf challah bread
- 1 1/2 c. lowfat milk
- 1 1/2 c. heavy cream
- 3/4 c. sugar
- 1 x vanilla bean, halved
- 16 ounce bittersweet chocolate
- 8 lrg Large eggs
Direcciones
- The day before you want to serve this dessert, if possible, put raisins in a small saucepan, cover with water, and bring to a boil. Remove from heat and drain. Place plumped raisins in a plastic container with a tight-fitting cover and sprinkle with the rum. Cover and let macerate overnight.
- Preheat oven to 325 degrees. Heat the butter and cold slightly.
- Cut the challah in half, and cut one of the halves into thin slices. Cut remaining bread into cubes.
- Put diced challah in the bottom of the baking dish. Strew with the raisins and rum and half the butter. Dip one side of each slice of challah into the butter and arrange, slightly overlapping and buttered side up, over the top of diced challah and raisins.
- Combine the lowfat milk, cream and sugar, and vanilla bean in a saucepan. Bring to a boil over medium heat. Remove from heat, add in chocolate, and allow to stand 3 min; whisk smooth.
- Whisk Large eggs till combined in a large mixing bowl, then strain the lowfat milk mix into the Large eggs and beat them together. Don't overbeat or possibly the custard will have a great deal of foam on the surface. Strain the custard back into the pan and use a large spoon to skim any foam from the surface. Pour the custard over the challah.
- Place the baking dish in another larger pan and pour hot water into it to come halfway up the side of the baking dish. Bake the bread pudding for about 45 min, till the custard is set and the challah is an even color.
