Challah is a traditional Jewish bread eaten in many homes on Friday and Saturday nights as well as on holidays. Best eaten fresh and hot from the oven, leftover Challah can get stale quickly, leaving many to wonder what to do with the excess. This sweet tasting bread can make an excellent bread pudding to be eaten once the holidays have passed.
The History of Challah
Challah is a white, egg based bread that is typically reserved and served on the Sabbath. The word Challah refers to the bread left as an offering to priests in the Temple of Jerusalem. Pieces of bread were torn off and burned after the bread had risen to remember this offering.
Originally, the bread eaten on the Sabbath was more like Middle Eastern pita breads or even Lavash. Over time, the bread was sweetened with sugar, currents, dates, raisins and eggs were added to make the bread a more special offering for the Sabbath and for holidays.
Bread Pudding
Bread pudding was originally created by frugal chefs who didn't want to waste leftover or stale bread. Because stale bread lacks moisture, it readily soaks up and absorbs milk, eggs, custard and seasonings to become a soft, warm dessert. Fresh bread, which is already soft, will not hold up to the cooking process that is part of the bread pudding formation.
While any stale bread can be used to make bread pudding, Challah is a particularly good choice. The rich egg based bread with the added sugar makes a sweet, creamy bread pudding that will have you leaving Challah on the table just for this reason.
Bread pudding can include any number of variations, from added fruit to chocolate. As long as heat and moisture are added, the other ingredients can be altered to taste.
Challah Bread Pudding Recipe
This recipe uses nearly one full loaf of bread. Quantities can be adjusted to suit however much bread is left; the idea is to add enough liquid to moisten the bread without making it fall apart.
Ingredients
- Stale Challah, cubed into one inch pieces
- 4 large eggs, beaten
- 2 cups buttermilk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 cup raisins
- 3 tablespoons honey
- 1 tablespoon butter
Instructions
- Butter a large, casserole dish and fill with an even layer of the cubed bread
- Sprinkle the raisins evenly over the top of the bread
- Whisk together the milk, eggs, honey and seasoning and pour over the bread and raisins
- Place it in an oven pre-heated to 350 degrees and bake until all liquid has been absorbed and the bread is a uniform, golden brown in color
- Serve immediately while still hot
Leftover Challah bread pudding can be served in place of French toast as breakfast, or for dessert. Top it with fresh fruit, powdered sugar or maple syrup.
Sarabeth Asaff - Sarabeth Asaff is a freelance writer and artist with a passion for cooking and good food. Growing up in the kitchen of her Lebanese ...
