Savory Challah Kugel

Brynie Greisman Brynie Greisman
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This recipe is from my mother, who is an amazing cook (I hope the apple falls close to the tree!) It appeals to people of all ages — it’s that good! Even my nine-month-old granddaughter loved it. It’s a welcome change from the usual kugels we make for Shabbos.

 

10
Easy Vegetarian Pescatarian Parve

Contains: Wheat, Egg, Gluten

Directions

Make the Kugel

  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Soak the challah in hot water for a few minutes. Transfer the challah to a strainer and squeeze out the excess water. Put the challah into a bowl.

  3. Heat the oil in a medium frying pan over a medium flame. Add the onion and sauté it with the garlic, celery, and green pepper until the vegetables are soft. Add the mushrooms towards the end and sauté just a little more. Add the vegetables to the challah. Add salt and pepper and then the eggs, and mix well.


     

  4. Pour the mixture into a greased 9-inch-round pan. Bake at for 45 minutes or so, until the top is brown and crispy. Let the kugel cool before slicing.


     

Notes:

This kugel freezes beautifully. It pays to double the recipe and put away one for a different Shabbos. Better yet, send one to your neighbor who just moved in or your cousin who just had a baby. They will bentsch you — and then ask for the recipe!

 

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3 Comments

Racheli •

What am I supposed to do with the challah after straining? What size should the celery and green onion be cut into?

Raquel Malul Kosher.com Team •
Reply to Racheli

Hi, you will mix the challah with the cooked veggies and bake it all together. I would dice the veggies in small cubes.

Miriam D •

Can I omit the green pepper or can I substitute it?

Raquel Malul Kosher.com Team •
Reply to Miriam D

Yes, you can either use a different color pepper to omit it altogether.

Shaindy H. •

This was a great way to use up my leftover challah. I would just suggest using enough salt to give it a taste. Thank you!