This delightful White Chocolate & Cranberry Challah Bread & Butter Pudding is a luxurious twist on the classic dessert. With its rich, creamy custard infused with orange zest and the sweet, tart burst of semi-dried cranberries, this pudding is a decadent treat that’s perfect for any occasion. The addition of white chocolate chips elevates this dish to new heights, creating a harmonious blend of flavors and textures that will leave your taste buds dancing.
Why You Will Love This Recipe
This recipe is not only indulgent but also incredibly comforting. The soft, buttery challah bread absorbs the creamy custard, resulting in a luscious, melt-in-your-mouth dessert. The combination of sweet white chocolate and tangy cranberries adds a delightful contrast that makes each bite exciting. Whether you’re hosting a dinner party, celebrating a holiday, or just looking for a cozy dessert to enjoy at home, this bread and butter pudding is sure to impress. Plus, it can be prepared ahead of time, making it a convenient choice for busy cooks.
Introduction
Bread and butter pudding is a classic British dessert that has stood the test of time, and for good reason. It’s a wonderful way to use up stale bread, transforming it into a comforting and satisfying dish. In this version, we take the traditional recipe and give it a modern twist by incorporating white chocolate and cranberries, along with the zesty brightness of orange. The result is a dessert that’s not only delicious but also visually stunning, making it a perfect centerpiece for any meal. Let’s dive into the recipe and discover how to create this delectable dessert!
Ingredients:
- 80g butter, softened, plus extra for the baking dish
- 400g stale challah
- 100g white chocolate chips
- 1 tbsp demerara sugar
- Crème fraîche, to serve
- 1 orange, zested and juiced
- 100g semi-dried cranberries
- 250ml whole milk
- 200ml double cream
- 3 medium eggs
- 75g caster sugar
- 1 tsp vanilla extract
Preparation:
Step 1: Begin by preparing the cranberries. In a heatproof bowl, add the freshly squeezed orange juice and microwave for 30 seconds or warm it in a pan over medium heat. Once warmed, add the semi-dried cranberries to the bowl and allow them to soak until they plump up. This step infuses the cranberries with a lovely citrus flavor.
Step 2: While the cranberries are soaking, combine the whole milk and double cream in a saucepan. Add the orange zest and warm the mixture over medium heat until it starts to steam but avoid boiling. This gentle heating will help to release the aromatic oils from the orange zest, enhancing the custard’s flavor.
Step 3: In a separate bowl, whisk together the eggs, caster sugar, and vanilla extract until well combined. Once the milk and cream mixture is steaming, slowly pour it over the egg mixture while stirring constantly. This technique is crucial to prevent the eggs from scrambling. Set the custard aside to cool slightly.
Step 4: Preheat your oven to 180°C (160°C fan) or gas mark 4. Lightly butter a deep, 1-liter baking dish. Slice the stale challah into approximately 10 slices and remove the crusts. Butter each slice on both sides to ensure they soak up the custard beautifully.
Step 5: Now it’s time to assemble the pudding. Arrange one-third of the buttered challah slices in the bottom of the baking dish. Scatter one-third of the white chocolate chips and one-third of the soaked cranberries over the first layer. Carefully drain the cranberries, and add the juice back into the custard mixture. Pour one-third of the custard over the layered ingredients. Repeat this layering process with the remaining challah, cranberries, and chocolate chips, finishing with the last of the custard. Allow the pudding to soak for at least one hour, or for best results, cover and refrigerate it for at least four hours or overnight.
Serving Suggestions:
Serve this decadent bread and butter pudding warm, straight from the oven, with a generous dollop of crème fraîche on the side. The cool, creamy crème fraîche perfectly balances the richness of the pudding, making each bite even more enjoyable. You could also pair it with a scoop of vanilla ice cream for an extra indulgent treat.
Tips:
- Stale Bread: The key to a perfect bread and butter pudding is using stale bread. Fresh bread can become too mushy, while stale bread soaks up the custard beautifully.
- Make Ahead: This pudding can be prepared a day in advance, making it an excellent option for entertaining.
- Flavor Variations: Feel free to experiment with different flavors by adding nuts, dried fruits, or spices such as cinnamon or nutmeg to the custard.
- Serving Size: This recipe serves approximately 6-8 people, making it ideal for gatherings.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven before serving.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Nutritional Information (per serving):
Calories: 380
Protein: 8g
Sodium: 150mg
Conclusion
This White Chocolate & Cranberry Challah Bread & Butter Pudding is a heavenly dessert that brings together the comforting qualities of traditional bread pudding with the luxurious flavors of white chocolate and cranberries. It’s a perfect way to end a meal, offering a delightful combination of textures and tastes that will leave your guests asking for seconds. Whether you’re enjoying it on a chilly evening or serving it at a festive gathering, this pudding is sure to warm hearts and satisfy sweet cravings.
Questions and Answers:
- Can I use fresh challah instead of stale?
While stale challah is preferred for this recipe, you can use fresh challah. Just be aware that it may result in a softer texture. - What can I substitute for white chocolate?
If you’re not a fan of white chocolate, you can substitute it with milk or dark chocolate for a different flavor profile. - How do I know when the pudding is done baking?
The pudding is done when the top is golden brown, and a knife inserted into the center comes out clean. - Can I freeze the bread pudding?
Yes, you can freeze the assembled pudding before baking. Just cover it well and freeze for up to a month. Thaw in the refrigerator overnight before baking. - What can I serve with the pudding besides crème fraîche?
Besides crème fraîche, this pudding pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of warm chocolate sauce.
