Savory French Toast Bake Transforms Leftover Challah

A new recipe offers a "genius" solution for leftover challah bread from Shabbat, turning it into a savory family meal. The dish, dubbed "Shakshuka-Challah Bake," utilizes stale challah by soaking it in an egg and milk mixture, resulting in a crispy exterior and a soft, moist interior.

The bake is layered with shakshuka sauce or tomato sauce and a blend of cheeses, including yellow cheese or mozzarella and Bulgarian or feta cheese. Optional additions like chopped olives, sun-dried tomatoes, or green onions can further enhance the flavor.

Preparation involves cubing the dry challah and soaking it in a mixture of five eggs, 1.5 cups of milk or cooking cream, 50 grams of melted butter, salt, pepper, and oregano or thyme. Half of the soaked challah is placed in a baking dish, topped with half the sauce and cheeses, followed by the remaining challah and a generous topping of sauce and cheese.

The dish is baked at 180 degrees Celsius (356 degrees Fahrenheit) for 25-30 minutes until golden brown and bubbly. It is recommended for late breakfasts, weekend brunches, or light dinners, served hot with a side salad. The bake can be stored in the refrigerator for two to three days and reheated.