Halva Challah bread pudding with berries and sweet tahini

Celebrate Valentine’s day with Chef Erica Karbelnik’s delicious and sweet Halva Challah Bread Pudding made with Ontario wheat.

Ingredients:

Challah Bread Pudding

• ½ load sesame braided Challah
• 3 whole eggs
• 1 cup whole milk
• 1 cup 35 percent cream
• 2 tbsp cinnamon
• 1 tsp kosher salt
• ½ cup brown sugar
• ½ tahini
• ½ cup fresh raspberries
• ½ cup fresh blueberries
• ¼ cup crumbled halva
• 2 tbsp toasted sesame seeds

Tahini drizzle:

• ½ cup tahini
• 2 tbsp ice water (or as needed to create a smooth tahini)
• 1 tsp lemon juice
• 2 tsp powdered sugar
• 1 tsp vanilla extract

Directions:

For the Challah bread pudding:

1. Preheat your oven to 350F degrees. 
2. Slice your Challah into cubes and place into a deep baking dish. 
3. Mix together eggs, milk, cream, cinnamon, salt, tahini and brown sugar. Pour over Challah and let sit for at least half an hour.
4. Scatter berries, halva, and sesame seeds on top. 
5. Bake in the oven uncovered for about 35-40 minutes.

For the tahini drizzle:

1. Mix everything together. If it starts to clump or look split, add more ice water until it becomes smooth and runny. 
2. Serve on top of warm bread pudding, and enjoy!