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I am starting to clean my freezer for Pesach and have lots of leftover challah. Any ideas not just french toast or garlic bread which my kids are tired of.
thanks
Make a delicious challah kugels (sweet, with apples, raisins, walnuts, sugar, eggs, oil, cinnamon, and vanilla. Break the challah up or cube it, soak in some water or a little juice, add the other ingredients, put in a round pan, sprinkle the top with lots of cinnamon, bake at 350 until browned nicely and voila! Or make baked stuffing as a side dish, with lots of sauteed onions, mushrooms, celery, spices, etc.
The title asked for a recipe for extra challah, and I have one. Glad to help, though culinary arts are not normally my forte.
Directions:
1) Follow your normal challah recipe.
2) Add 1 extra cup of salt per pound of dough.
3) Bake.
Guaranteed to leave you with plenty of extra challah.
I use leftover challah in meatballs (in place of matzah meal) or chicken burgers, and in any other recipe that calls for breadcrumbs.
Actually, sometimes I secretly dub my meatballs or burgers “challah-balls/burgers” since I stretch the meat/chicken VERY far with challah…
I blend leftover challah and use as regular breadcrumbs which I use for a number of things.
As a side tip, when using breadcrumbs or matzha meal to coat cutlets, add some sesame seeds to the crumbs and fry. It looks very pretty when served bec seeds stay white.
Check out cheese stratas and bread casseroles. You’ll find some savory stuff there.
(And if you end up feeding the birds a little that’s ok too.)
Squeak, Squeak, Squeak – what ARE we to do with you???? Still celebrating Purim, are we???
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