Bread Kugel with Dried Fruit and Sundried Tomatoes
Servings
8 Servings
Ingredients
- 3 tablespoons extra virgin olive oil plus additional for coating pan
- 1 onion diced
- 2 celery stalks chopped
- 1 cup chopped mushrooms
- ½ cup mixed dried fruit apples, prunes, pears, apricots etc., chopped
- ½ cup dried cranberries
- 1 cup apricot nectar
- ¼ cup Madeira optional - add more apricot nectar if not using
- ¼ cup sun-dried tomatoes packed in oil drained and chopped
- ½ cup toasted almonds coarsely chopped
- 1 loaf 7 cups white bread or Challah with crust, cut into 1.2” cubes
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon dried marjoram
- ¼ teaspoon ground nutmeg
- Kosher salt
- Freshly ground black pepper
- 1½ cups chicken broth warmed or at room temperature
- 1 egg
Instructions
- Preheat oven to 350°F. Coat a 2-quart casserole dish or 11.5- x 8-inch baking pan with evoo.
- Heat evoo over medium and sauté onion for 3 to five minutes, until lightly golden. Add celery and mushrooms, and sauté 10 minutes, or until vegetables are soft and juices have reduced. Set aside.
- Combine dried fruit, apricot nectar, and Madeira in a small micro-wave safe bowl and microwave on high for 2 minutes. Set aside.
- In a large bowl, combine sun-dried tomatoes, almonds, and bread cubes.
- In a medium bowl, mix seasonings with chicken broth and egg. Set aside.
- Add onion mixture and the dried fruit/juice mixture to the bowl with the bread cubes and toss.
- Add broth and egg mixture to the bowl, and stir until the mixture is very moist and almost runny. If necessary, add more broth or nectar.
- Pour mixture into the prepared baking dish, and bake at 350°F for 30 to 40 minutes.
- Source: Entree to Judaism For Families