8 Servings
1 Hour
Allergens
Made a simcha recently? Cleaning out the freezer for Passover? When you have loads of leftover challah… make challah kugel! This is Chanie Apfelbaum’s bubby’s recipe for a delicious, classic sweet challah kugel.
Peel or thinly slice the crust off the challah and tear into pieces. Add to a large bowl, cover with water, and soak for several minutes. Remove the challah from the water and squeeze it out thoroughly.
Mash the dough and add remaining ingredients. Pour into a greased dish and sprinkle with cinnamon-sugar. Bake at 350 degrees Fahrenheit until browned around the edges.
This recipe originally appeared on Busy in Brooklyn.
We love this challah kugel recipe. It’s easy to make in one bowl and a great, sweet way to use up every last bit of challah. I added a bit of almond milk and it’s a nice complement. You can use any pareve milk you like. I topped with maple syrup for a bit of a twist on this recipe. It freezes very well and my family loves it. I rated it a 4/5 because it is a more dense kugel, this is not a reflection on Chanie, rather the texture of the challah. My guess is that if you use store bought egg challah, the results will be lighter as the texture is different than my own homemade challah which is more dense. I also make this in a 9″ round as the amount of leftovers I have isn’t sufficient for a 9X13 and I prefer a higher kugel. Thank you Chanie!
this dish was heavy and awful. will never make again.