Challah Bread Pudding with Cherries, Apricots and Almonds
Ingredients
5 Cups Milk
6 Eggs, lightly beaten
1 Cup Granulated Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Freshly Grated Nutmeg
2 Teaspoons Vanilla Extract
1 Pound day-old Challah bread, cut into 1-inch cubes (about 12 cups)
1-1/2 Cups Dried Apricots, diced
1 Cup Dried Cherries
1 Cup blanched or unblanched sliced Almonds, lightly toasted, plus additional for garnish
1/3 Cup firmly-packed Light Brown Sugar
1/3 cup melted Butter
Hot water, for water bath
1 Pint high quality ice cream, slightly melted, optional
Preparation
Preheat oven to 375 degrees.
1. Butter a 13 x 9-inch baking dish. Place oven rack in lower third of the oven.
2. In a large bowl, whisk together milk, eggs, granulated sugar, cinnamon, salt, nutmeg and vanilla.
3. Add Challah and dried fruit to milk-egg mixture and toss gently to coat. Let soak at least 15 minutes, tossing occasionally.
4. Spoon half of the bread mixture into prepared dish and top with half of the almonds; repeat, reserving some of the almonds for garnish. Sprinkle with brown sugar and drizzle with melted butter.
5. Place prepared dish in slightly larger roasting pan and set on rack in oven. Pour enough hot water into roasting pan to reach half-way up the sides of the dish. Bake for 45 to 50 minutes or until set. Serve hot and garnish with toasted almonds and a drizzle of melted ice cream.
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