This White Chocolate-Sour Cherry-Browned Butter Challah Pudding (whew!) is the lavish result of a frugal plot. Composed of leftover challah, Sparkling Sour Cherry Float remnants, and the standard fridge triumvirate of butter, eggs, and milk, it has modest beginnings but a rich finish.

The white chocolate chips provide a sweet, melty contrast to the sour cherries, and the thick custard that binds the recipe together adds a tart edge. This bread pudding would be the star of any Sunday brunch, and also doubles as a dairy-delicious Shavuot dessert.

White Chocolate Cherry Challah Pudding
Yields 3-4 cups of liquid (about 6 serves)

Ingredients

Butter, or cooking spray for casserole dish
8 cups stale challah cubes* (5-6 1-inch slices)
4 tablespoons butter
1½ cups white chocolate chips
Reserved Sparkling Sour Cherry Float cherries or 1 can of Morello cherries, drained
5 eggs
1 cup milk (not skim)
1 cup sour cream, Greek yogurt, crème fraiche
3/4 cup sugar
2 teaspoons vanilla extract or ½ vanilla bean scrapings
½ cup semi-sweet chocolate chips or white choc chips, optional

Directions

1. Place challah cubes in a well-buttered casserole dish (13″x9″).

2. Melt butter in a small skillet over medium-high heat. Continue cooking, constantly swirling pan until butter is dark golden brown (about 1-2 minutes). Drizzle the browned butter evenly over the challah cubes.

3. Spread the chocolate chips and cherries over the challah cubes. Set aside momentarily as you prepare the custard.

4. In a large mixing bowl whisk the eggs, then add the milk, sour cream/greek yogurt/crème fraiche, sugar, and vanilla. Pour the egg mixture over the bread cubes. Push down on the bread cubes with the back of a spoon, making sure the bread is submerged and fully absorbing the eggy mixture.

5. Allow to sit for at least 30 minutes and up to 2 hours. Bake uncovered at 350F for 40-50 minutes or until  golden brown, and when a knife inserted in center comes out clean.

Optional: Melt extra choc chips (semi-sweet or white) and drizzle artfully over cooled pudding.

*To dry challah cubes: Spread the challah out in a single layer on a baking sheet. Bake at 300F for 10-15 minutes, stirring 2 or three times.

The post Not Your Bubbe’s Recipe: White Chocolate Cherry Challah Pudding appeared first on Jewcy.

I labored over a Passover macaroon berry pie recipe for weeks, certain that if I got it just right, my kitchen would be ready in time for the seders. I funneled all my purposefulness into creating flawless Passover recipes, thinking that the sweet salvation of dessert was all I needed. I planned on a pie crust made out of macaroon crumbs and coconut oil, I got together all the ingredients, managed my time sensibly, and then plowed ahead. I eventually kinda-sorta got the crust how I wanted it, but the soupy texture of the cooked berries caused major crust-erosion. And then I couldn’t ignore the unavoidable truth: I really dislike those pop-top cans of macaroons (too sweet, often stale).

Meanwhile, the kitchen renovation was stalled to a standstill. No amount of angry threats, desperate entreaties or sweet bribes made a difference. I could not make it happen faster, or even at all. Nevertheless, I dug in, and kept pushing the macaroon berry pie recipe, trying to make it to work. And like the phone calls I made to the electrician and plumber, it was going nowhere fast.

The belabored Passover dessert remained a hot unappealing mess until I squeezed past my narrow expectations and allowed myself to let go of my pre-conceived notions of how it would turn out. I considered my favorite macaroon recipe: Dark, dense, moist, chocolatey, not too sweet, and best of all—tried and tested! I had a hunch that it would make a perfect bite-sized tart crust when baked in a muffin tray. And then maybe because I had potato starch on my mind, due to the runny berries, I thought: crushed potato chips! I discovered that when folded into the chewy, bittersweet chocolate coconut shreds, they added a salty pop and a pleasing crunch to the macaroon shell.

Next I combined two cups of berries on a stovetop with sugar, lemon, and a pinch of potato starch, and cooked the mixture to a rich, jeweled-toned sauce. Spooned thickly over the macaroon mini-tart shell, it makes for a silky, crispy, juicy, chocolatey dessert! Easy to prepare in separate steps, these Mini Macaroon Berry Tarts can be assembled right before serving, and taste best when served at room temperature. Top them with fresh berries, chocolate shavings, crushed potato chips, extra chopped macaroons, peaks of whipped cream, or drizzles of chocolate sauce—whatever you like. These sweet little treats celebrate the festival of freedom with flexible flavor and an adaptable recipe.

p.s. Kitchen’s still not done, but is it really so bad? A raw-food seder actually sounds authentic, memorable, and quite liberating!

Passover Mini Macaroon Berry Tarts (Pareve/Dairy free)
Yields 12-15 tarts

Ingredients

Macaroon shells:
½ cup pareve chocolate chips or 2 oz. chopped chocolate
2 cups shredded unsweetened coconut
¾ cup sugar
¼ teaspoon salt
¼ cup unsweetened cocoa powder,
2 egg whites
¼-1/2 cup crushed ridged potato chips

Very Berry Filling:
1 cup of fresh blueberries
1 cup fresh raspberries
¼ cup sugar
2 tablespoons fresh lemon juice
½ teaspoon potato starch

Directions

1. Preheat oven to 350F. In a medium-sized bowl melt chocolate, let cool and set aside.

2. In a large bowl combine shredded coconut, sugar, salt, cocoa powder.

3. Whisk egg whites into bowl of melted chocolate. With a rubber spatula fold melted chocolate mixture into coconut mixture, until well-mixed. Fold in crushed potato chips.

4. Spray the cups of a muffin tray with cooking oil. With moistened hands, pat down a clump of macaroon mixture into the muffin cups so that it forms a shallow mini pie-shell.

5. Place in preheated oven for 18-20 minutes or until macaroon tart shells are crispy golden around edges. Remove from oven and let cool.

6. To make berry filling: in a medium saucepan over medium heat, combine blueberries and raspberries. Thoroughly mix in sugar, lemon juice, and potato starch, breaking down berries as you stir. Cook for 3-4 minutes until a thick and juicy consistency results.

7. Let berry filling cool. Spoon cooled mixture into tart shells and top as desired. Serve at room temperature and enjoy!

For a richer, creamier filling: blend ¼ cup almond milk, 2 tablespoons almond meal, and 2 tablespoons maple syrup together with berry sauce.

The post Not Your Bubbe’s Passover Dessert: Mini Macaroon Berry Tarts appeared first on Jewcy.