A kugel is a casserole, and this one can be a dish for brunch with dairy, a side dish to serve with meats and poultry, or even for dessert, dusted with confectioner’s sugar. The flavor changes according to the preserves you use, so pick your favorite flavor, but use the very finest preserves you can find. My mother created this recipe because of her Survivor’s dedication to not wasting a single morsel of edible food, particularly bread. This “leftover” is a gourmet treat.
Sweet Bread Kugel
- Cooking and Prep: 1 h 15 m
- Serves: 14
Prepare the Kugel
Yields 12 to 16 servings, one 9 x 13 casserole
Preheat oven to 350 degrees Fahrenheit. Place bread in large bowl and cover with warm water. Let soak until soft. Drain and squeeze out water. Dry bowl and return bread to bowl. Reserve.
In a medium bowl whisk together eggs, sugar, salt, and cinnamon, until eggs are well beaten. Pour over reserved bread and mix well.
Oil the bottom and sides of a 9- x 13-inch pan. Film the bottom thinly with a little oil.
Pour half of the bread-egg mixture into the pan. Spread preserves over the entire surface. Pour the remaining bread mixture gently over the preserves, spreading carefully.
Bake until golden brown and firm, one hour.
Cut three by four for 12 dessert or brunch servings. Sprinkle with confectioner’s sugar if desired. Cut four by four for 16 side dish servings. Serve warm, room temperature or cold.
To dry challah, break fresh challah into pieces or slice. Place in a large brown paper bag at room temperature until dry, about three days. Or, bake at 325 degrees Fahrenheit on a baking tray for 15 to 20 minutes.
Lynn Kirsch Shapiro, http://thecherrypress.com/