The Culinary Connoisseur
Challah Redux
29
Oct
Oct
What to do with that bag of challah ends left from yom
tov? We’ve all had that dilemma from time to time and having a few tasty
recipes on hand will prevent your family from rolling their eyes over the
dinner table.
tov? We’ve all had that dilemma from time to time and having a few tasty
recipes on hand will prevent your family from rolling their eyes over the
dinner table.
Leftover challah makes the best croutons! In a different
league entirely than the over-salted tiny cubes you purchase in the grocery.
You can add seasonings to match the salad or leave them simple. Combine your
homemade croutons with tomatoes, basil, salt, oil and vinegar for a satisfying
panzanella salad.
league entirely than the over-salted tiny cubes you purchase in the grocery.
You can add seasonings to match the salad or leave them simple. Combine your
homemade croutons with tomatoes, basil, salt, oil and vinegar for a satisfying
panzanella salad.
Standard fried French toast is another way to use
challah, of course, but we prefer the baked recipes. One can add so many
flavors to that dish that no one will ever be bored of French toast again.
challah, of course, but we prefer the baked recipes. One can add so many
flavors to that dish that no one will ever be bored of French toast again.
To help the challah absorb egg mixture spread out bread
slices or cubes on a rimmed baking sheet; let stand overnight before freezing
in an airtight container or Ziploc bag.
slices or cubes on a rimmed baking sheet; let stand overnight before freezing
in an airtight container or Ziploc bag.
Leftover challah makes the best croutons! In a
different league entirely than the over-salted tiny cubes you purchase in the
grocery. You can add seasonings to match the salad or leave them simple.
Combine your homemade croutons with tomatoes, basil, salt, oil and vinegar for
a satisfying panzanella salad.
different league entirely than the over-salted tiny cubes you purchase in the
grocery. You can add seasonings to match the salad or leave them simple.
Combine your homemade croutons with tomatoes, basil, salt, oil and vinegar for
a satisfying panzanella salad.
12-16 ounces challah
2 tablespoons good quality olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional add-ins:
Smoked paprika—adds flavor to any soup
Crushed fresh garlic—perfect on vegetable soups or
potato-based soups
potato-based soups
Cinnamon or pumpkin pie spice—add this when your croutons
are garnishing butternut or pumpkin soup
are garnishing butternut or pumpkin soup
Cumin or curry powder—Mediterranean type soups or bean
soups and any soup containing curry
soups and any soup containing curry
Oregano and basil (dried or fresh)—just right for tomato
soups
soups
Preheat the oven to 350 degrees F.
Line a sheet pan with parchment paper or a silpat. Slice the challa about 3/4-inch thick. Cut
off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8
cups of croutons.
off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8
cups of croutons.
Place the croutons on the lined sheet pan and toss them with
the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until
they’re nicely browned on all sides. Cool to room temperature.
the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until
they’re nicely browned on all sides. Cool to room temperature.
The best part of this dish is the advance prep! Do all
the work the night before and pop it in the oven the next morning.
the work the night before and pop it in the oven the next morning.
For the French toast:
1-pound challah, cubed and dried overnight
butter, room temperature (for baking dish)
4 large eggs
4 large egg yolks
2 cups heavy cream
2 cups whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 teaspoons kosher salt
Pecan crumble and assembly:
1/2 cup pecans
2 tablespoons chilled butter, cut into pieces
2 tablespoons light brown sugar
1/2 teaspoons kosher salt
Butter a 13”x9″ baking dish.
Toss bread cubes into prepared dish. Whisk eggs, egg
yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium
bowl. Pour over challah, pressing down to help it soak up custard. Cover and
chill at least 2 hours or up to one day. Keep chilled.
yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium
bowl. Pour over challah, pressing down to help it soak up custard. Cover and
chill at least 2 hours or up to one day. Keep chilled.
For pecan crumble and assembly:
Preheat oven to 375°F. Pulse pecans, butter, brown sugar,
and salt in a food processor until nuts are coarsely chopped.
and salt in a food processor until nuts are coarsely chopped.
Scatter pecan crumble over soaked challah. Place dish on
a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a
knife inserted into the center should feel warm to the touch), 25–30 minutes.
Remove foil and bake until deeply browned, 35–40 minutes longer. Let cool
slightly before serving with maple syrup or honey.
a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a
knife inserted into the center should feel warm to the touch), 25–30 minutes.
Remove foil and bake until deeply browned, 35–40 minutes longer. Let cool
slightly before serving with maple syrup or honey.