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Forum -> Recipe Collection -> Kugels and Side Dishes
Recipes for leftover challah (not kugel or stuffing)?



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Mevater




 
 
    
 

Post Wed, Jan 31 2007, 2:26 pm
What can I make, that's different, with leftover Challah, other than Challah kugel or stuffing?

Which is the best Challah kugel recipe you've tried?
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Milk Munch




 
 
    
 

Post Wed, Jan 31 2007, 2:33 pm
bread crumbs, croutons, garlic bread and french toast
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yOungM0mmy




 
 
    
 

Post Wed, Jan 31 2007, 3:09 pm
ok, this is probably gonna be useless, cuz I got no idea what its called, or any kind of timing or quantity, but maybe someone else will know what I'm talking about...here goes:
a friend's mother used to do this thing with old challah. basically you take all the inside of the challah, no crust, soak it in water with spices - pepper, paprika, garlic powder. Then squeeze the water out, squash the challah onto a tray like the kind for jelly roll - very shallow with just a little lip. bake until it gets hard and dry.
sounds really wierd, but it tasted good, would go well with chummous, salad, and dips....
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greenfire




 
 
    
 

Post Wed, Jan 31 2007, 3:23 pm
so then my recipe won't sound crazy either - I do not have measurements
soak challah in pieces in bowl w/water - squeeze out most water
add sugar, oil, parve milk, cinnamon, raisins, mushed bananas, sometimes apple slices
I use whipping attachment on kitchenaid cause it mixes real well
bake in oven 350 for I don't know - along time 2 hours
then refrigerate
We call it bread pudding - my mother used to make this all the time
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Milk Munch




 
 
    
 

Post Wed, Jan 31 2007, 4:19 pm
yOungM0mmy wrote:
ok, this is probably gonna be useless, cuz I got no idea what its called, or any kind of timing or quantity, but maybe someone else will know what I'm talking about...here goes:
a friend's mother used to do this thing with old challah. basically you take all the inside of the challah, no crust, soak it in water with spices - pepper, paprika, garlic powder. Then squeeze the water out, squash the challah onto a tray like the kind for jelly roll - very shallow with just a little lip. bake until it gets hard and dry.
sounds really wierd, but it tasted good, would go well with chummous, salad, and dips....


sounds yummy...like flatbread, very creative!!
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Milk Munch




 
 
    
 

Post Wed, Jan 31 2007, 6:06 pm
greenfire wrote:
so then my recipe won't sound crazy either - I do not have measurements
soak challah in pieces in bowl w/water - squeeze out most water
add sugar, oil, parve milk, cinnamon, raisins, mushed bananas, sometimes apple slices
I use whipping attachment on kitchenaid cause it mixes real well
bake in oven 350 for I don't know - along time 2 hours
then refrigerate
We call it bread pudding - my mother used to make this all the time


This also sounds really good. I wonder if it would work with whole grain...
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amother


 

Post Thu, Feb 01 2007, 5:48 am
yOungM0mmy wrote:
ok, this is probably gonna be useless, cuz I got no idea what its called, or any kind of timing or quantity, but maybe someone else will know what I'm talking about...here goes:
a friend's mother used to do this thing with old challah. basically you take all the inside of the challah, no crust, soak it in water with spices - pepper, paprika, garlic powder. Then squeeze the water out, squash the challah onto a tray like the kind for jelly roll - very shallow with just a little lip. bake until it gets hard and dry.
sounds really wierd, but it tasted good, would go well with chummous, salad, and dips....


I had that at the Baumgartens house in Crown Heights - I think it is a family recipe, but I can't remember the name.
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greenfire




 
 
    
 

Post Thu, Feb 01 2007, 7:03 am
oops - I forgot eggs

Milkmunch - I'm sure wholegrain would be yummy too.
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withhumor




 
 
    
 

Post Thu, Feb 01 2007, 3:29 pm
I slice the challah into neat slices and soak it overnight in a bowl with eggs and milk. Sunday morning, I fry them as French toast and I don’t have to have that whole mess. Sometimes I stack them in a pan with chocolate chips in between the layers and bake it, it becomes a ‘French toast cake’ for lunch!

BTW fried French toast freezes very well. Whenever I have leftovers, I freeze it. Recently we went away for a few days with the kids and I had a ton of French toast in the freezer (as well as other goodies. We double-wrapped it and warmed it up in the microwave. A taste of home far away from home!
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