Delicious in soups and salads!
Slice challah to half an inch thick.
Heat a quarter inch oil in a 10-inch frying pan.
Fry challah slices on both sides over medium heat until golden, adding oil when necessary.
While still hot, rub with plenty of garlic on both sides.
Cut into one-inch cubes.
May be stored in refrigerator in airtight container.
Photography and Styling by Suri Lipschutz