• Preheat oven to 400°F.
• Place oil in a 9 x 5 x 3-inch loaf pan and place in oven.
• Place cubed challah in a colander and wet it quickly and lightly; put your fingers under the running water to lighten the flow, moving the colander so none of the bread gets too wet. Sprinkle with just enough water to dampen challah; do not drench it.
• Squeeze out excess water. Challah should look and feel like wet rags.
• In a large bowl, gently fold together challah, consommé mix, pepper, eggs, baking powder and bread crumbs. Don't over mix, but evenly disperse ingredients. The mixture should still be lumpy.
• Remove loaf pan from oven and pour challah mixture into loaf pan.
• Lower oven temperature to 375°F. Bake, uncovered, for 45 minutes until top is golden to dark brown and crunchy.
• Cut into squares and serve warm.

Tips

• Water challah is essential to this dish's success: Do not use egg challah.
• If you don't have enough leftover scraps, you can fake stale old bread. Just bake slices of fresh bread on a cookie sheet for approximately 30 minutes at about 200°F. If the heat is too high your bread will toast, which is exactly what you don't want. The goal is to just suck the moisture out of it.
• Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW