Very often we find ourselves with leftover challah on Sunday morning or after a holiday. Here are some creative ways to use it.
Leftover challah fondue
o 9 slices challah
o enough margarine to spread on challah
o 6 eggs
o 3 cups milk
o 1 ½ cups minced Swiss cheese
o 1 t. minced garlic
o ½ t. mustard powder
o ¾ cups white wine
Preheat oven to 350. Grease a casserole or baking dish and place challah in it. Butter with margarine.
In a mixing bowl, combine and mix eggs, milk, cheese, garlic, mustard powder and wine.
Pour over bread. Cover with foil. Bake in preheated 350 40 minutes. Remove foil and continue baking for 20 minutes.
Vegetable stuffing
o 12 slices challah
o water
o 2 tbsp. vegetable oil
o 1 cup chopped mushrooms
o 2 chopped onions
o 2 chopped green or red peppers
o 4 grated zucchini
o 4 grated carrots
o 2 eggs
o salt and pepper to taste
o 1 tsp. dry oregano
o 1 tsp. dry marjoram
o 1 tsp. dry sage
o 2 tsp. dry parsley
o 4 tbsp. oil
READ: TRADITIONAL JEWISH FOOD IS BECOMING HIP AGAIN
Place challah in a bowl. Cover with water. Squeeze out water and mash.
Heat 2 tbsp. oil in a frying pan. Sauté mushrooms, onions and peppers until onions are golden brown.
Add to bread and mix. Add zucchini, carrots, eggs, salt, pepper, oregano, marjoram, sage and parsley and mix.
Spoon stuffing onto greased baking dish. Drizzle with remaining 4 tbsp. oil. Bake in preheated oven 30 minutes.
Raisin challah bread pudding
o 12 slices raisin challah
o 4 cups milk
o ¼ cup sugar
o 1 ½ tsp. cinnamon
o 1 tbsp. vanilla extract
o ½ tsp. nutmeg
o 3 eggs
Preheat oven to 350. Grease a rectangular glass baking dish.
Cut bread diagonally in half and arrange in baking dish.
In a bowl, whisk milk, sugar, cinnamon, vanilla, nutmeg and eggs. Pour over bread and press down with a fork. Let stand 15 minutes.
Bake in preheated oven for40 minutes. Cover with foil and bake another 15 minutes.
