Servings: eight to ten.
I love the combination of dark chocolate custard, vanilla custard, and light, rich, challah bread in this pudding. If you can’t find challah, use brioche or Portuguese bread. If you like, drizzle each serving with some warm Whisky Sauce.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made this many times. It is AMAZING! I just came to the web site to copy the recipe for a friend who requested it this weekend. Her husband said it was one of the best desserts he'd ever had. I'd have to agree. I couldn't believe no one had rated it before.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?