o hold three slices of challah side by side, whisk eggs
ake a 2 level braided challah which looks great & is really
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.
arm water, and soak the challah, one slice at a time
nd mix well. (If making challah add eggs at this stage
Cut challah into 1-inch cubes and
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.
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
Line a large loaf pan with aluminum foil.
In a shallow bowl, mix sugars and the cinnamon together.
Take the defrosted challah dough and pull off pieces that the size of quarters and roll them into balls.
Dip each dough ball into the melted margarine and then roll in the sugar mix.
Put all the balls into the loaf pan and push them toghether to pack them inches.
Bake at 350 degrees F. for 45 minutes.
Cool in pan for 10 minutes turning out onto a serving platter.
Serve warm.
he egg whites. Add the challah, stirring and gently mashing until
50 degrees. Braid challah into desired shape. Allow challah to rise another
nead the raisins into the challah, if you're using them
p loaves of challah or roll.
For challah: Take approx one
ish. Arrange half of the challah in the dish; tear the
o make two 3-braid challah.
Let rest 20 minutes
Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.
/2 teaspoon salt. Place challah in two layers on top
ays to prepare a holiday challah -- here's my personal favorite
ize you can form you challah into desired shapes which is