Ingredients

  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 6 eggs
  • 4 egg yolks
  • 1 pint half and half
  • 1 cup whole milk
  • 1 cup maple syrup, room temperature
  • 1 ¼ sticks salted butter
  • ¾ medium chocolate chip challah
  • ¾ medium cinnamon challah
  • ¼ teaspoon cinnamon
  • ½ teaspoon granulated sugar
  • Cooking spray

Directions

  1. Mix sugars and cinnamon together. In a different large bowl, scramble whole eggs and egg yolks.
  2. Mix in 1 pint of half and half and 1 cup of whole milk.
  3. Mix in sugar and cinnamon.
  4. Add 2 teaspoons of pure vanilla extract. Mix well.
  5. Grease a glass baking dish with 1 tablespoon of softened butter.
  6. Slice 8 to 9 pieces of challah, each ½ inch thick. Slice each in half lengthwise. Make 4 rows of bread. Layer slices alternately between the different challah.
  7. Melt 1 and ¼ sticks of salted butter. Drizzle evenly over layered bread.
  8. Pour all mixed ingredients from bowl evenly over the sliced layers of bread. Cover with clear plastic wrap.
  9. Refrigerate for three hours. Remove from refrigerator and flip over the layered bread in the dish.
  10. Refrigerate for three more hours. Flip again.
  11. Mix ¼ teaspoon of cinnamon and ½ teaspoon of granulated sugar. Sprinkle mixture on surface.
  12. Pre-heat oven to 350 F for 15 minutes. Bake at 350 degrees F
    uncovered for 35 minutes.
  13. Take from oven. Pour 1 cup of maple syrup evenly over bread. Place back in oven for additional 15 minutes.
  14. Take out of oven. Let cool for 5 minutes before serving.

Makes: 10-12 servings
Total Time: Approximately 7 hours


 

recipe_bread_frederickAbout the Chef

Name of Chef: Frederick Schenk
Family: Wife – Shari; son – Benjamin (25); daughters – Michaela (18) and Sydney (14)
Community: Carmel Valley
Hobbies/Interests: Travel, quality time with family and friends, cooking, politics, sports
Favorite Local Activity: Continuing the tradition of offering the best experience for guests at the San Diego County Fair
About the Recipe: I save the bread pudding recipe for house guests and for special occasions. The ones who seem to enjoy it the most are my poker buddies who devour the entire dish in minutes.
About the Chef: I grew up in Los Angeles and moved to San Diego in 1975 in order to attend the University of San Diego School of Law. I moved to Carmel Valley in 1989. I am a partner at CaseyGerry, where I have practiced plaintiff’s personal injury litigation for over 32 years. I am a past president of the Lawrence Family Jewish Community Center of San Diego, the Consumer Attorneys of San Diego, and currently serve as board chair for the 22nd District Agricultural Association. I learned to cook at the age of seven, assisting both my mother and father in our kitchen. They both prepared wonderful meals and enjoyed cooking for family and guests. I too have always felt comfortable in the kitchen.


 

 

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