Sunday, October 19, 2014

Challah Bread Pudding / Kugel





Re-purpose the left-over holiday challot and make a challah bread pudding (AKA:bread kugel)

Don't throw out the left over sweet, fruit stuffed holiday challah - it may not be suitable for breadcrumbs, but you have the base of a great bread pudding. The "recipe" is more of a guideline, improvise as you go.

Choreography:

  • Gather the left over challah. This year we had stuffed pumpkin, apple and strawberry/apple challah, use whatever challah you have on hand. Cube into bite-size pieces
  • Mix  milk (pareve or cows milk), eggs , sweeteners and spices 
  • Bake until firm, serve warm or at room temperature
Equipment:
  • breadboard , knife
  • mixing bowl
  • a large mixing cup or a mixing cup and bowl
  • mixing spoon, measuring spoon 
  • 9x9 or 8x8 baking pan (the size to make a batch of brownies)
Ingredients: 
Note: this is a guideline. Measurements are approximate - improvise and be creative!

8c bread cubes (you can use white bread, but challah, with or without fruit, jam or nuts make this 
     bread pudding out of the ordinary)
1/2 cup diced dry fruit (optional, use if you choose). Fruit could include dried cranberries, diced 
     apricot or dates, raisins, dried apples, etc. 
1 tsp (or a bit more) ground cinnamon 
1/4- 1/2 tsp ground nutmeg 
1/3- 1/2 c brown sugar (more if you like very sweet bread pudding) 
2 Tbsp vanilla sugar (optional) 
2 c liquid (I use soy, almond or coconut milk in order to keep the recipe non-dairy, if this is not
     a concern, you can use milk or a combination of milk and half and half)
4 extra large or 5 large eggs
1/4- 1/3 c vegetable oil 

Procedure: 
1. Preheat the oven to 360 degrees while you prepare the ingredients. Grease a baking pan. I like to use a glass pan for this recipe because it looks nice to serve from the pan
2. Cube the bread. You can use stale, fresh or frozen bread 
3. Mix dry ingredients including the bread, sugar, spices, fruit in a large mixing bowl 







4. Combine the liquids ("milk," eggs). Oil will be added separately



4. Pour the "milk"- egg mixture into the dry mixture and then mix in the oil. Mix well and pour into the prepared pan





5. Slip the unbaked mixture into the oven, lower the heat to 350 and bake until golden brown, approximately 45 minutes. Serve warm or at room temperature.

Serving idea; whip cold full-fat canned coconut milk as you would for whipped cream, whipping in approximately 3- 4 Tbsp confectioners sugar . Chill for several hours to help the cream firm-up.




Looking for another seasonal recipe idea? 
Check out what I was making about a year ago: 




As always,  your comments, questions, suggestions are welcome!