Categories: Puddings

Ingredients

• 1 vanilla bean, split lengthwise
• 1 cup heavy cream
• 1cup milk
• 1/8 tsp. salt
• 2 Tbsp. golden raisins
• 1/4 cup cream sherry
• 4 Tbsp. unsalted butter, softened
• 8 slices Challah bread
• 3 eggs
• 1/2 cup sugar
• 1 Tbsp. honey
• Powdered sugar

Directions

1. In a medium saucepan over medium-high heat, combine vanilla bean, cream, milk and salt and bring to a boil. Remove from heat and let stand 1 hour.
2. Place raisins and sherry in a small saucepan. Add enough water to cover raisins. Bring to a boil and simmer until raisins are plumped and have absorbed all the liquid. Let cool.
3. Preheat oven to 350 degrees.
4. Lightly grease a large baking dish. Butter bread slices and cut into halves. Lay bread, overlapping edges on prepared pan.
5. Whisk together eggs and sugar. Remove vanilla bean from cream mixture, then slowly pour liquid into egg mixture. Whisk to combine.
6. Scatter raisins over bread, soaking slices thoroughly.
7. Place dish in a large baking pan. Transfer to oven rack. Pour boiling water into large pan. Bake about 45 minutes, until custard is set and bread is golden brown.
8. Warm honey in a small saucepan until it thins. Brush over top of cooked pudding, then sprinkle powdered sugar on top.

Email to a friend | Print this recipe | Back