This bread pudding is to die for, and is currently on the dessert menu at our new Carroll Gardens location. Enjoy this recipe, originally published in this Haaretz profile about Emma's Torch.
Pistachio Bread Pudding
2 challahs (large dice)
360 grams pistachio nuts, toasted and crushed
180 grams golden raisins, rehydrated
12 cups custard (recipe below)
In a large bowl, mix all the ingredients together by hand until well combined (the mixture should look wet). Cover the bowl with cling-wrap and refrigerate overnight, to allow the bread time to soak up the liquid. Bake in a nonstick dish at 160 degrees Celsius for 30 minutes.
1 cup light brown sugar
4 cups heavy cream
1 vanilla bean
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
In a large bowl, whisk together all ingredients until well combined before mixing with the bread, nuts and raisins.
12 egg yolks
1/4 cups sugar
2 cups heavy cream
2 cups whole milk
1 vanilla bean
Pour the milk and cream into a medium saucepan, creating a “half-and-half” mixture. Slice the vanilla bean in half lengthwise and scrape the bean into the half-and-half. Heat the half-and-half over medium heat until it comes to a boil; remove from the heat.
In a bowl, whisk together the sugar and egg yolks. Slowly whisk half of the hot half-and-half mixture into the egg yolks (this is called tempering). Pour the tempered yolks and the rest of the half-and-half mixture into another pot. Return to medium-low heat and whisk constantly until attaining the desired consistency, and pour/spread over the bread pudding.