Challah Bread Pudding & Pomegranate Gelato with Hazelnut Crunch

Continuing on from the previous post of Cinnamon n' Pomegranate-Craisin Challah, here is the recipe for the bread pudding made using the challah as well as the pomegranate gelato served alongside the individual puddings. For the bread pudding, I went with a simple custard, but decided a little surprise of Nutella in the center would be a great touch. The bread pudding was creamy and decadent, and a sprinkle of pomegranate arils on top added a nice crunch.

The gellato I paired the bread pudding with was absolutely delicious. It is a very basic recipe that I cooked, chilled, and churned in my ice cream maker. To top it, I candied some hazelnuts to echo the flavor of the nutella in the bread pudding. They also added a contrasting texture to the smooth gellato. The pomegranate juice made it a bit tart, but it was sweet quite sweet and tasted like velvet. 

Challah Bread Pudding with Nutella 

and Pomegranate Gelato with Hazelnut Crunch

Bread Pudding:

1/2 loaf of Cinnamon n' Pomegranate Cranberries Challah

8 tbsp. Nutella, divided

1/2 c. granulated sugar

4 eggs

2 c. whole milk

2 c. half and half

1 tsp. Vanilla extract

Cut bread into 1 cm cubes, fill ramekins half full.

Spoon 1 tbsp. nutella into each ramekin, then top with additional bread.

In a large measuring cup, whisk sugar, eggs, milk, half and half and vanilla.

Pour equal amounts into each ramekin, press bread down, and continue to add until all of the bread is saturated.

Cover with plastic wrap and refrigerate for 4-12 hours.

Preheat oven to 350*

Place ramekins on a baking sheet, place in the oven and cook for 30 minutes, until set in the center and cooked through. 

Sprinkle with pomegranate arils and serve with pomegranate gelato.

Pomegranate Gelato

from Epicurious, makes One Quart

1 1/2 c. heavy cream

1/2 c. whole milk

3/4 c. sugar

1 1/2 tbsp. cornstarch

1/8 tsp. salt

1 1/4 c. POM Wonderful 100% pomegranate juice

1/3 c. pomegranate liquor (I used amaretto)

1 tsp. fresh lemon juice

Whisk together cream, milk, sugar, cornstarch and salt in a heavy sauce pot.

Bring to a boil and continue to whisk for two minutes over medium-high heat.

Remove from burner, whisk in pomegranate juice, liquor and lemon juice.

Fill a large bowl with ice, set a medium sized bowl inside, pour gelato mixture into medium bowl and whisk to chill quickly. 

Place mixture in the refrigerator for an hour to chill completely.

Add gellato to an ice cream maker, churn for half an hour.

Scoop into a plastic quart container and place in the freezer for at least one hour.

Serve with candied hazelnuts and pomegranate arils.