Leftover Challah Transformed Into Decadent Bread Pudding
Translated & summarized from Arutz Sheva by baba
Young chef Natanel Spiegel has developed a recipe for bread pudding using leftover Shabbat challah, transforming it into a dessert with a crispy exterior and soft interior. The dish, which takes about 35-45 minutes to bake, involves soaking challah in a mixture of dairy, eggs, and flavorings, with raisins soaked in whiskey and wine. Readers are invited to share their attempts for a chance to win a restaurant meal.
The story in 5 lines · by baba
- Leftover challah can be made into a decadent bread pudding dessert.
- The recipe involves soaking challah in dairy and egg mixtures with raisins.
- Young chef Natanel Spiegel created the French-inspired bread pudding recipe.
- The dessert bakes for 35-45 minutes at 175 degrees Celsius.
- Readers can win a meal by sharing photos of their bread pudding creations.
A recipe for bread pudding, utilizing leftover challah from Shabbat, transforms the bread into a dessert with a crispy exterior and a soft interior. The dish, prepared by young chef Natanel Spiegel, involves soaking challah cubes in milk and cream, then combining them with a mixture of eggs, sugar, butter, vanilla, cinnamon, and raisins soaked in whiskey and sweet red wine.
The preparation takes approximately 35 to 45 minutes in a 175-degree Celsius oven. Spiegel, known for bringing meticulous, French-inspired techniques to home cooking, demonstrates how simple ingredients like Shabbat challah can be elevated to a restaurant-quality dish.
The recipe includes specific quantities for challah, dairy, eggs, sugar, butter, flavorings, and the raisin-soaking liquid. After baking, the golden-brown pudding is ready to be served warm, ideally for Shabbat evening.
Additionally, the article announces a contest where readers can share photos of their creations for a chance to win a couple's meal at Luciana restaurant in Mamilla, sponsored by Channel 7's food section.