Challah Bread Pudding
• 4 cups warmed half & half (can use whole milk)
• 1 stick (8 tablespoons) butter, melted in microwave
• 1 1/2 cups sugar
• 6 eggs
• 1 tablespoons (real) maple syrup
• 1 teaspoon vanilla extract
• 1 loaf challah bread, cut into 1 1/2-inch slices
• 1 cup chocolate chips
• 1/2 cup raisins (Golden)
Preheat the oven to 325 degrees F.
Combine warmed milk and melted butter with the sugar, eggs, maple syrup and vanilla in a large mixing bowl. Whisk until incorporated and smooth.
Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.
Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.
Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.
Remove from oven and let cool before serving. Serve with chocolate sauce drizzled over top.