by Michelle

My Mom has a friend who keeps laying hens. As a hostess gift to me, she brought a dozen fresh eggs. There really is a difference!

serves 8

3/4 cup golden raisins

6 large eggs

2 1/2 cups heavy cream

1/2 cup brown sugar

1 tablespoon pure vanilla extract

1 teaspoon cinnamon

1 two pound loaf of day old Challah bread

1/2 cup butter, at room temperature

1 1/2 cups chocolate chunks

place raisins in a small bowl and cover with water…allow them to soak for 1 hour…drain them and set aside

in a large bowl whisk together eggs, cream, brown sugar, vanilla and cinnamon…set aside

trim the crusts from the bread and slice into 3/4 inch thick slices…lightly toast bread under a broiler on both sides

spread the toast on both sides with the butter

using a 10 x 5 x 3 loaf pan…place a layer of bread on bottom of pan making sure that you cover it completely

sprinkle 1/4 of the raisins and chocolate chunks over the bread

continue to alternate with the bread, raisins and chocolate until everything is used up

gently pour the egg mixture over the bread until it comes to the top of the pudding

cover the pan tightly with plastic wrap and aluminum foil…place in refrigerator for up to 12 hours…the longer the better!

Preheat oven 350*

remove the foil and wrap…discard wrap and replace the foil on the pan…put the loaf pan in a larger pan with enough water to come half way up the sides of the loaf pan

bake pudding 1 1/2 hours…poke a skewer through the foil…if it comes out clean it has set

allow the pudding to cool with wrap for 1 hour

remove wrapping…loosen sides with a butter knife…invert onto a serving platter…serve

a nice dollop of whipped cream on top of each serving is delicious…

I used a 10 inch round pan and it worked fine but the pudding serves more attractively from the loaf pan