Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat, and cool until just warm.
Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs, and season with salt.
baking sheets.
Spread challah bread cubes onto prepared baking sheets
Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.
Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.
Spray foil lasagna pan with Pam.
Lay bread on the bottom. Spread cheese and mushrooms on bread.
Beat eggs, milk, mustard, salt and pepper.
Pour in pan.
Let pan sit for a few hours or overnight in refrigerator.
Bake at 350\u00b0 for 35 to 40 minutes.
br>Stir in 1 cup bread flour, and cover with a
mixing bread dough and
Cut day-old croissant, brioche, challah, or Texas toast into cubes
owl to blend.
Add bread cubes; toss to coat. Let
lended.
Gradually stir in bread flour.
Knead for about
nd mix well. (If making challah add eggs at this stage
he egg dries out the bread. However, you could use three
ake wonderful French Toast and Bread Pudding.
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
ize you can form you challah into desired shapes which is
Mix well.
Fold in bread cubes, raisins & pecans.
Pour
Preheat oven to 325 degrees. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11x7 inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325 degrees for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.
Place ingredients into bread machine according to manufacturers directions.
Set on dough cycle.
Place dough onto a lightly floured board and divide into three equal parts.
Stretch or roll each part into 9\" ropes and braid.
Place on greased cookie sheet, cover and let rise for about 30 minutes.
Preheat oven to 350\u00b0.
Mix together one egg yolk and a tablespoon of water and brush over bread, then sprinkle with sesame or poppy seeds, if desired.
Bake for 30 to 40 minutes or until golden brown.
Cool on wire rack.
Arrange half of challah bread in a lightly greased 13 x 9-inch pan. Sprinkle with cheese pieces and top with remaining bread. Whisk together eggs and next 3 ingredients. Pour over bread mixture; cover and chill 8 hours. Bake, covered, at 350\u00b0 for 25 minutes. Uncover and bake 20 more minutes.
Cut challah into 1/2-inch slices.
Soak thick slices of challah bread in eggnog (with or without whiskey) overnight.
In the same pan, broil to brown lightly, then bake at 350\u00b0 for approximately 15 minutes.
arm water, and soak the challah, one slice at a time