The Culinary Connoisseur
Clean Sweep
large bag of leftover challah? You are not alone. Using up your
leftover challah can be as simple as French toast for dinner tonight.
But if you are a creative cook you will want to try one of our
delicious recipes.
pudding, and lends itself beautifully to variations like spinach,
mushrooms, or peppers.
1 large
Spanish onion, minced
1 teaspoon kosher salt, divided
2 cups
frozen spinach thawed or fresh, checked spinach, cut in ribbons
8
cups challah, cut into 1 inch cubes
8 ounces cheddar cheese,
shredded
2 ounces grated Parmesan cheese
9 eggs
2 3/4 cups
whole milk
2 tablespoons Dijon or yellow mustard
1/2 teaspoon
fresh ground black pepper
1/4 teaspoon fresh grated nutmeg
heat and then add the onion, cooking until it’s soft and
translucent. Stir in the spinach and 1/2 teaspoon salt, and cook for
three minutes more. Remove from heat and set aside.
the bread cubes, cheeses, and cooked spinach mixture, making three
layers.
the mustard, salt, pepper, and nutmeg. Pour over the strata. Cover
with plastic wrap and chill, for several hours or overnight.
Preheat oven to 350 degrees, and bake for 45 – 50 minutes, or until
the edges have browned slightly and pulled away from the edges.
1 pound challah, cut into 3/4-inch cubes
3 tablespoons unsalted butter, plus
more for dish
1 pound assorted mushrooms (such as
cremini, oyster, shiitake), cut into slices
4 medium leeks, washed, halved lengthwise,
then cut into 1/4-inch slices
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon chopped dried thyme
6 large eggs
2 cups heavy cream
1 cup whole milk
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan
sheet, arrange bread cubes in a single layer and
bake, stirring once, until light golden brown, about 12 minutes; set
aside.
medium heat. Add mushrooms and cook, stirring occasionally, until
golden brown, about 8 minutes. Add leeks, garlic, 3/4 tsp salt and
the thyme. Cook, stirring occasionally, until softened. Transfer to a
bowl; let cool. Butter a 2 quart baking dish; set aside.
cheeses, pepper and remaining 1/2 teaspoon salt.
combine. Transfer to prepared baking dish, cover with plastic wrap
and refrigerate 2 hours.
until golden brown and egg mixture is set, about 50 min. remove from
the oven and let stand 20 minutes before serving.
cubes and tomatoes. It is thought to have been invented to use
slightly stale bread—kind of like what we’re looking to do here!
6 cups challah, cut into 1-inch cubes
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 seedless cucumber, unpeeled, seeded, and
sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch
cubes
1 yellow bell pepper, seeded and cut into
1-inch cubes
A small red onion, thinly sliced
20 large basil leaves, checked and coarsely
chopped
For the vinaigrette:
1 teaspoon crushed garlic
1/2 teaspoon Dijon mustard
3 tablespoons vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
bread and salt; cook over low to medium heat, tossing frequently, for
10 minutes, or until nicely browned. Add more oil as needed.
together.
peppers, red onion, basil, and capers. Add the bread cubes and toss
with the vinaigrette. Season liberally with salt and pepper. Serve,
or allow the salad to sit for about half an hour for the flavors to
blend.
can be served Shabbos. It can be milchig if you prefer. Simply
substitute milk chocolate for the bittersweet and heavy cream for the
topping.
½ pound good quality bittersweet chocolate,chopped
1 cup praline paste
10 slices challah
5 large eggs
2 cups whipping cream or topping
1 tsp. vanilla extract
3-4 Tbsp. butter
Melt chocolate in a double boiler or microwave.
Stir in praline and mix until combined.
Grease a 9”x 13” oven-to-table dish.
the challah slices. Top with remaining slices to make five
sandwiches. Place the sandwiches in the prepared dish.
Pour over the challah. Using tongs or your fingers, turn to make sure
sandwiches soak up egg mixture. Fit them all into the pan. Cover and
refrigerate 2 hours.
about 45 minutes or until well browned and edges are crispy. Serve
warm.