White Chocolate Cranberry Challah Bread Butter Pudding: A Festive Holiday Treat

White Chocolate Cranberry Challah Bread Butter Pudding: A Culinary Delight

Indulge in the irresistible allure of White Chocolate Cranberry Challah Bread Butter Pudding, a dessert that seamlessly blends the rich flavors of sweet and tart. This delectable treat combines the heavenly softness of challah bread, the luscious richness of white chocolate, the tangy tartness of cranberries, and the velvety smoothness of butter pudding.

Ingredients:

For the Challah Bread:

* 3 cups all-purpose flour
* 1 tablespoon granulated sugar
* 1 teaspoon active dry yeast
* 1 cup warm water (105-115°F)
* 1 teaspoon salt
* 2 tablespoons vegetable oil

For the Cranberry Mixture:

* 1 cup fresh or frozen cranberries
* 1/4 cup granulated sugar
* 1 tablespoon cornstarch
* 2 tablespoons water

For the Butter Pudding:

* 1 cup heavy cream
* 1 cup milk
* 1/2 cup granulated sugar
* 4 large eggs, beaten
* 1 teaspoon vanilla extract
* 1/4 cup melted butter

For the White Chocolate Ganache:

* 6 ounces white chocolate, chopped
* 1/4 cup heavy cream

Instructions:

Make the Challah Bread:

1. In a large bowl, whisk together the flour, sugar, and yeast.
2. Gradually add the warm water, stirring until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes elastic.
4. Add the salt and oil and knead for a few more minutes.
5. Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.

Make the Cranberry Mixture:

1. In a small bowl, combine the cranberries, sugar, cornstarch, and water.
2. Set aside for 15 minutes to allow the cranberries to release their juices.

Make the Butter Pudding:

1. In a medium bowl, whisk together the heavy cream, milk, sugar, eggs, vanilla extract, and melted butter.
2. Set aside while preparing the challah bread.

Assemble the Pudding:

1. Preheat the oven to 350°F (175°C).
2. Grease a 9x13 inch baking dish.
3. Divide the risen challah dough in half. Roll out each half into a 12x8 inch rectangle.
4. Spread the cranberry mixture evenly over one of the rectangles.
5. Top with the other rectangle of dough.
6. Pour the butter pudding over the dough.
7. Bake for 45-50 minutes, or until golden brown and the pudding is set.

Make the White Chocolate Ganache:

1. In a microwave-safe bowl, melt the white chocolate and heavy cream together in 30-second intervals, stirring in between, until smooth.
2. Pour the ganache over the baked pudding and spread to cover.

Serve and Enjoy:

Serve the White Chocolate Cranberry Challah Bread Butter Pudding warm or at room temperature. Enjoy its tantalizing taste and indulge in the perfect balance of sweetness and tartness.

Tips:

* For a richer flavor, use dark chocolate instead of white chocolate for the ganache.
* Add a sprinkle of cinnamon or nutmeg to the butter pudding for extra warmth.
* Serve the pudding with whipped cream or ice cream for a decadent treat.