This sweet challah kugel is sure to be a crowd-pleaser. (Prefer less sweet? You might like Brynie Greisman’s twist on tradition: Savory Challah Kugel.)
Cut challah into bite-size pieces.
Combine wine and water and pour over challah. Let the challah soak until saturated.
Combine challah with remaining ingredients.
Pour into 9- x 13-inch pan baking pan. Bake at 350 degrees for one hour.
Serve hot or cold.
Make it a noodle kugel: Omit challah, wine and water. Use 1 package (12 ounces) thin noodles, cooked in salt water and drained. Proceed as above.
Styling and Photography by Hadassah Baalness
Would like to make this recipe for Rosh Hashana, but have a minhag not to eat nuts, what can be subbed instead? Also, can I leave out the raisins?