So last night Jon Abad and I tackled White Challa Bread Pudding.

Still delicious!

Just to give you an understanding of how good this is, I’m going to give you some short information about the ingredients to this masterpiece.

3 Cups Heavy Cream -> 400% of your daily sat fat.
8 egg yolks. EIGHT. EGG. YOLKS.


Still really delicious!

you can imagine that this is perhaps the most delicious dessert item ever.

I’m gonna jump right to the ratings on this one.

mike d’s rockclimbing food ratings:


this was definitely worth it. If you’d like the recipe, fire me an e-mail.

2 thoughts on “BREAD PUDDING

  • 2/27/2006 at 8:28 am

    You should definitely send out the recipe. Looks amazing.

    I do believe I have comparable stats for use of eggs and fat this weekend, my brioche had 3 sticks of butter and 6 eggs, but it was insanely delicious. I will be posting pictures hopefully tonight.

  • 2/28/2006 at 10:05 am


    taken from Fig’s recipes
    Prep: Remove crust and cut challah bread = 8 cups.

    Mix 6 egg yolks and 2 whole eggs in a medium bowl, set aside
    In large (3-4 qts) sauce pan, add and whisk
    3 cups heavy cream
    1 cup milk
    1/2 cup sugar
    heat over medium-high until scalded (7-9 min)
    Add 2 cups of white chocolate chips slowly to hot milk whisking until fully melted
    Gradually add hot cream mixture to egg mixture whisking all the time (whip to a thick mixture for added richness!)
    Add 2 teaspoons vanilla
    Place bread cubes in large bowl and pour mixture over cubes, mix
    Cover and leave in fridge. 15 minutes to an hour
    Put mixture into 13 x 9 glass pan and put the pan in a large pan with 1/2 inch of water
    Cook at 350 degrees for 35-45 minutes (if you cover it add 20 mins).
    Serve with caramel sauce and whipped cream.

    NOTE: YOU MUST EAT THIS WITH THE CARAMEL SAUCE AND WHIPPED CREAM! It is the perfect compliment and will leave you shaking in your boots from taste sensory overload.


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