I usually don't have leftover challah, even when I make my giant size recipe.
But for Yom Kippur I make TWO giant size challahs, one for the pre-fast dinner and one for break-the-fast.
So, for the kids, there's usually a hunk or two left for French toast.
But this year I had bits and pieces left over: crusts from the pieces that went into the French toast (for the kids who don't like crust). And a few pieces of "insides" left from the grownups who picked off some of the crust.
I hate throwing food away, especially something as delicious as challah.
Waste not, want not.
I put all the leftover pieces into a bowl and made it into chocolate bread pudding.
You can't go wrong mixing challah, milk, sugar and chocolate.
Chocolate Challah Pudding
- 6 ounces semisweet chocolate
- 12 ounces leftover challah,including crusts, (about 7-8 loosely packed
- cups of small pieces)
- 3 cups whole or 2% milk
- 3 large eggs
- 1-1/4 cups sugar
- 1-1/2 teaspoons pure vanilla extract
Butter a large, deep baking dish or (8-cup) souffle dish. Preheat the oven to 350 degrees. Melt the chocolate and set it aside to cool. Break the bread into pieces into a bowl. Pour the milk over the bread and let it soak for 6-8 minutes, stirring occasionally so all pieces of bread absorb some milk. In the bowl of an electric mixer set on medium speed, beat the eggs with the sugar for 4-5 minutes or until the mixture is thick and pale. Stir in the vanilla extract. Stir in the melted chocolate. Mix in the bread-milk mixture. Pour the bread mixture into the prepared baking dish. Place the dish inside a larger pan. Add enough water to the outer pan to come up one-inch of the sides of the baking dish. Bake for 50-55 minutes. Remove from the oven and let cool slightly.
Makes 8 servings