On our show, he's making a great Christmas treat:
CHALLAH BREAD PUDDING Holiday recipe by Houman Gohary
Yield: 8 servings
1 each Challah Bread, cut in cubes
9 each Cage Free Eggs
2 cups Heavy Cream
2 cups Milk
1 cup brown sugar
1 ½ cup granulated sugar, save ½ cup for coating the ceramic dishes
1 oz Vanilla Extract
2 cups mixed chocolate chips, Raisins and Walnuts
2 oz Butter to coat the ceramic dishes
1 oz Grand Marnier (optional)
1 cups Chocolate Chips
1 cup Heavy Cream
1 Ttsp unsalted Butter
1 oz Kahlua Liqueur (optional)
Whisk the eggs, milk, sugar, vanilla and heavy cream together.
Gently toss the chocolate chips, raisins, nuts and cubed challah bread in a large bowl.
Pour the egg mixture over the bread mixture and allow absorbing all the liquid for ½ hour.
Mean while, brush the ceramic dishes with fresh butter and coat them with remaining granulated sugar.
Pour the bread mixture into the dishes and bake at 350 degree for 30 minutes until the pudding is golden brown.
Direction for the Sauce:
Heat the cream and butter in a sauce pan over medium heat. Add the chocolate, stirring, until it's melted and smooth. Remove from the heat and cool to room temperature.