Q. What can I do with lots of old challah, aside from the usual French toast or breadcrumbs? Also, do you have a recipe for challah kugel?
While French toast or breadcrumbs may seem overdone, consider making creative versions of these typical bread-centered dishes.
Instead of simply pan-fried challah french toast and topping with butter and syrup, overnight French toast otherwise knowns as bread pudding, is a simple, make-ahead casserole that can be easily prepared for a small family breakfast or doubled for a large brunch.
For a creative rendition, try French Toast a la Crème Brulee where melted butter, brown sugar and corn syrup is spread in a 9 X 13 pan, covered with slices of challah, on top of which a mixture of eggs and milk is poured. After soaking in the fridge, the casserole is baked in the morning; and once plated, the overturned challah slices are deliciously caramelized (and addictive!).
Try one of these 9 french toast recipes to use up leftover challah.
Instead of breadcrumbs, consider making homemade croutons, which can be easily used to enhance a soup or salad.
To make croutons, dice leftover challah into small cubes, transfer to a large bowl, drizzle with olive oil or generously coat with non-stick cooking spray, and sprinkle with Za’atar or whatever spice blend you have on hand. Bake in a 300 degree F oven, tossing every 20 minutes, until golden and dried. Feel free to bake the croutons at a higher temperature, just make sure to monitor them more frequently so they don’t burn.
Of course, you can’t go wrong simply freezing sliced leftover challah. When stored in slices, making sandwiches which call for hearty bread, such as paninis, turkey sandwiches or tuna melts, becomes an easy task.
And, as per your request, here’s a savory version of challah kugel from my first cookbook, “Quick and Kosher: Recipes from the Bride Who Knew Nothing” (Feldheim).
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