Around this time of year, I often find myself with more leftover challah than the French Toast Monster wants to handle. Oh, I know I can make fresh breadcrumbs...whatever they are, and whatever in the world you really use them for. But staring at that hulk of eggy goodness really gets to me after a while.
This year, I've started making Challah Kugel... which is actually a slightly Jewish-sounding name for Bread Pudding. But I've jazzed it up and made it slightly more modern (not to mention kid-friendly) by adding cinnamon chips and chocolate chips, too. My next try will be with peanut butter chips, and I'm eyeing a bag of butterscotch chips for a future kugel! Nice as a dessert or even a brunch treat!
Challah Kugel A La NiceJewishGirl
12 ounces or more of leftover challah (I've used both plain and raisin)
1 cup orange juice or apple juice (I may try this soon with either Triple Sec or Marsala)
4 eggs, beaten
1/4 cup sugar or honey
3 Tbs vegetable oil
1 tsp vanilla
1 scant tsp ground cinnamon (optional)
1/2 cup chocolate chips (your choice: pareve or dairy)
1/2 cup cinnamon chips (these are dairy)
Preheat oven to 350. (NOTE: I use the convection bake function of my oven. Your results may differ.)
Slice off crust from challah, and tear bread into small chunks or shreds into a large bowl.
Pour the juice over bread chunks and let soak until soft and liquid is absorbed.
Add eggs, honey or sugar, vanilla, and cinnamon to the challah mixture. Add chips, if using, and distribute throughout mixture.
Spray or oil a bundt or tube pan. Add the challah mixture. Place the bundt pan in a 9x13 baking pan filled with 1 inch of water.
Bake at 350 degrees for 45-50 minutes.
This year, I've started making Challah Kugel... which is actually a slightly Jewish-sounding name for Bread Pudding. But I've jazzed it up and made it slightly more modern (not to mention kid-friendly) by adding cinnamon chips and chocolate chips, too. My next try will be with peanut butter chips, and I'm eyeing a bag of butterscotch chips for a future kugel! Nice as a dessert or even a brunch treat!
Challah Kugel A La NiceJewishGirl
12 ounces or more of leftover challah (I've used both plain and raisin)
1 cup orange juice or apple juice (I may try this soon with either Triple Sec or Marsala)
4 eggs, beaten
1/4 cup sugar or honey
3 Tbs vegetable oil
1 tsp vanilla
1 scant tsp ground cinnamon (optional)
1/2 cup chocolate chips (your choice: pareve or dairy)
1/2 cup cinnamon chips (these are dairy)
Preheat oven to 350. (NOTE: I use the convection bake function of my oven. Your results may differ.)
Slice off crust from challah, and tear bread into small chunks or shreds into a large bowl.
Pour the juice over bread chunks and let soak until soft and liquid is absorbed.
Add eggs, honey or sugar, vanilla, and cinnamon to the challah mixture. Add chips, if using, and distribute throughout mixture.
Spray or oil a bundt or tube pan. Add the challah mixture. Place the bundt pan in a 9x13 baking pan filled with 1 inch of water.
Bake at 350 degrees for 45-50 minutes.
