Description
A warm and comforting Easter dessert stew recipe featuring challah bread, fruit, and a creamy vanilla base.
Ingredients
Scale
- 4 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- Pinch of salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 cups cubed challah bread or brioche (about 1/2 inch cubes)
- 2 cups chopped strawberries
- 2 cups chopped pineapple
- 1 cup blueberries
- 1/2 cup raisins
- Optional Toppings:
- Whipped cream
- Toasted almonds
- Shredded coconut
- Chocolate shavings
- Marshmallows
Instructions
- In a large saucepan, combine the milk, heavy cream, granulated sugar, brown sugar, vanilla bean seeds (and pod, if using), and salt. Bring to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Once the milk mixture is simmering, remove the vanilla bean pod (if using). Stir in the cornstarch slurry and cook for 1-2 minutes, or until the mixture has thickened slightly.
- Reduce the heat to low. Add the cubed bread, strawberries, pineapple, blueberries, and raisins to the saucepan.
- Gently stir until the bread is softened and has absorbed some of the liquid, about 5-7 minutes.
- Remove from heat and let cool slightly.
- Serve warm, topped with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Easter, dessert, stew, fruit, challah, bread pudding