When my daughter was very young, we used to trek from Cambridge to Manhattan every other week to visit with her father. One of our traditions was a pilgrimage to Zabar’s for a few weekend treats and a few items to bring home as well. One of her favorite things was the Chocolate Babka, which, when cut, looks like it’s chocolate striped, hence the name Zebra bread.
This Christmas, my favorite gift (sorry, hubby - not the bear claws to pull pork), was a delivery from Russ and Daughters, a storied new York “appetizing store”, that sells the most delicious bagels, chopped liver, and other lovely Jewish Deli treats. Our box included REAL bagels, plain cream cheese, lox cream cheese, chopped liver, a loaf of buttery golden challah, and a dark, dense loaf of Chocolate Babka.
We were restrained about the babka and challah, although the bagels, lox, and chopped liver disappeared pretty fast. We froze a portion of each of the breads.
Today, it’s 10º. I’m roasting a chicken for dinner with roasted marjoram and hot smoked paprika carrots, roasted baby potatoes, and I wanted a nice warm dessert as well. Removing both hunks of bread from the freezer, they were defrosted and cut into 2” pieces, letting them sit out to stale a bit. I then pulled together a challah/chocolate babka bread pudding. Topped with a little vanilla ice cream or whipped cream, you have the perfect cold winter dessert.
Of course, you don’t need to have Russ and Daughter’s chocolate babka on hand to make this. Any good leftover bread works well. Rich eggy breads are best. You can soak some raisins, dried cranberries, or dried tart cherries in hot water for 1/2 hour, drain, and add to the pudding.
Recipe
Ingredients
2 cups whole milk (or 1 cup milk and 1 cup half-and-half)
1/2 cup dried fruit, soaked and drained
2 eggs
1 tsp vanilla
1/3 cup sugar
pinch of salt
2 tbsp butter plus extra to coat pan
6-7 cups cubed bread
1 tsp bourbon
Demerara sugar to coat
Directions
Preheat oven to 350º
Grease a baking dish with butter. ( I use a large soufflé dish)
Fill the dish with the cubed bread.
Scatter fruit in the bread.
Combine the milk, butter, salt, and sugar and heat in the microwave until warm, but not boiling (start at 2 minutes and add time as needed).
Add the vanilla and bourbon, stir and let sit until the butter is melted.
Add eggs to the liquid ingredients, whisk until combined.
Pour over the bread and press down on the cubes.
Sprinkle the Demerara sugar on top.
Bake for 35-40 minutes, or until brown and slightly firm to the touch.
Serve hot with ice cream for an excellent contrast of texture and temperature.