Skip to main content

Full of Gratitude..and the recipe for Savory Bread Pudding

  I am full of gratitude to my two dear friends in Israel, one who I met when I was three, the other who I met as a college freshman when I was seventeen. Both have taken on being nice to my older son. Both are doing this with open hearts.  I am touched beyond words.

My friend Alan, alandivack.blogspot.com/ who loves to cook, asked me for my recipe for the savory bread pudding. So here it is.

Savory Bread Pudding
Most of a loaf of slightly stale challa
Cube Challa and leave it out on your counter for about an hour so it gets even more stale
Pre heat oven to 350
Put  9 x13 pan in the oven, add two Tbs of butter to pan to melt while oven preheats
Process two onions in a food processor
Add to pan in oven

If you are making this for my husband and youngest son, leave out the onions
Let onions brown in the pan. Sliced mushrooms would be nice here too, but again, leave them out if you are cooking for my youngest.
In a bowl, beat three eggs. Add three cups milk and continue to mix.Add salt and pepper, be generous with the pepper.If you are not cooking for my  youngest son, add a few scrapings of nutmeg.

Take pan with browned onions out of the oven, add cubed challa, mixing to distribute the browned vegetables. Add milk+ egg mixture. If the challa isn't covered, add more milk. Top with a couple of hands full of shredded cheese. Bake until knife inserted in center comes out clean.
Labels:

Comments

  1. Alan DivackNovember 21, 2010 at 10:39 PM

    Thanks! This looks as easy as you said, and we will do it with both mushrooms and onions. When there are only two of us for Shabbat dinner, we have lots of leftover Challah, and I will be sure to make this. BTW, Sam and Harry saw each other -- Harry said Sam was locked out of his apartment so he came by Bat Yam for a while.

    ReplyDelete
  2. Sarah JacobsNovember 21, 2010 at 10:54 PM

    Sam had mentioned that the two of them hung out. I hadn't realized that it was due to lock out. OY! Glad Harry was there.

    As to the bread pudding, I'm sure you know to feel free to add any vegetable that is starting to look tired in the fridge and adjust seasonings accordingly.

    ReplyDelete

Post a Comment

I love hearing from my readers. I moderate comments to weed out bots.It may take a little while for your comment to appear.

Popular posts from this blog

The light themed tallit has been shipped!!!

 I had begun speaking to Sarah about making her a tallit in the middle of August. It took a few weeks to nail down the design. For Sarah it would have been ideal if the tallit were completed in time for her to wear it on Rosh HaShanah., the beginning of her year as senior rabbi of her congregation. For me, in an ideal world, given the realities of preparing for the High Holidays I would have finished this tallit in the weeks after Sukkot. So we compromised and I shipped off the tallit last night.  I would have prefered to have more time but I got the job done in time. This tallit was made to mark Sarah's rise to the position of senior rabbi but it was also a reaction to this year of darkness. She chose a selection of verses about light to be part of her tallit. 1)  אֵל נוֹרָא עֲלִילָה  God of awesome deeds ( from a yom kippur Liturgical poem) 2)  אוֹר חָדָשׁ עַל־צִיּוֹן תָּאִיר   May You shine a new light on Zion ( from the liturgy) 3)  יָאֵר יְהֹוָה פָּנָיו אֵלֶיךָ וִיחֻנֶּךָּ   M
8 comments
Read more

Connecting with the past

A few months ago I had a craving for my father’s chicken fricassee.  If my father were still alive I would have called him up and he would have talked me through the process of making it.    My father is no longer alive so I turned to my cookbooks and the recipes I found for chicken fricassee were nothing at all like the stew of chicken necks, gizzards and wings in a watery sweet and sour tomato sauce that I enjoyed as a kid.  I assumed that the dish was an invention of my father’s. I then attempted to replicate the dish from my memory of it and failed.   A couple of weeks ago I saw an article on the internet, and I can’t remember where, that talked about Jewish fricassee  and it sounded an awful lot like the dish I was hankering after. This afternoon I went to the butcher and picked up all of the chicken elements of the dish, a couple of packages each of wings, necks and gizzards. My father never cooked directly from a cook book. He used to read a batch of recipes and the
1 comment
Read more

Chanukah

 Last night we lit the first candles of Chanukah. We were joined by our dear friends Alfie and Judy. My husband met them during his college years. I am new to the game since we have only been friends since 1982. I made latkes, lots of them. I took the opportunity to use last night as a dry run for the latke dinner with our kids later in the week. Our kids are eaters. My my original plan was to make the latkes in the air  fryer but I realized that it would take too long to do the many small batches needed. Instead I baked the latkes in a hot oven with lots of oil on my baking sheets. I made potato latkes. As a kindness to my husband I did the blasphemy of leaving out the onions. I did add shredded carrots for texture and lots of smoked paprika and black pepper for flavor. I made carrot, apple and dill latkes. I also made summer squash latkes with amba powder and sumac. Unfortunately I had baked them at 350 and not 400 which I discovered is the sweet spot for crispy oven baked latkes. Th
Post a Comment
Read more