Tag Archives: Challah

Christmas Bread Pudding

Things have been super busy in Casa del Kitchen as we get ready for the holidays.  If you’re like us and you spend your holidays traveling and not hosting, the lead-up gets spent in frenetic travel preparation.  There’s been lots of shopping, wrapping, late work nights to get everything done before year’s end, and this week, we’re traveling to see family for the holidays.  Sadly, it’s also one of the times of year where I find myself not cooking much.  We’ve been subsisting on quick meals and take-out over the last two weeks, and I’m definitely ready for some fabulous home cooked treats.  Lucky for us, we’ll be seeing both our families over the next few weeks, and we’ll likely be stuffed to the gills for the next month!  I did, however, recently find time to make this delicious apple walnut raisin bread pudding, which I think would make a tasty addition to any holiday spread.  It’s also a great recipe to make ahead — just reheat in the oven during dinner, and serve warm with some fresh whipped cream (or, if you’re an ice cream lover like Mr. Kitchen, a scoop of vanilla).

On a separate note, Mr. Kitchen and I exchanged our gifts today and he got me a super kick-ass netbook so I hope to be posting more regularly!

apple walnut raisin bread pudding
Apple Walnut Raisin Bread Pudding

Apple Walnut Raisin Bread Pudding

1 loaf Challah Bread (cubed and crusts removed)

3 apples, diced

2 tbsp butter

1/2 cup walnuts

1/2 cup raisins

1 1/2 cups heavy cream

1 1/2 cups whole milk

1/4 tsp vanilla

1/2 cup sugar

1/4 brown sugar

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp nutmeg

6 eggs

1 tbsp cornstarch

Preheat oven to 350º

Line a baking sheet with tinfoil and put the bread cubes in the pan and roast in the oven until lightly browned (about 10-15 minutes).  Remove from oven and let cool, and then put the bread into a buttered 13 x 9 baking dish.  Leave the oven on.

In a medium sauce pan, cook the apples, butter and sugar until the apples are a bit soft (about 5 minutes).   Pour the apple mixture over the bread cubes in the baking dish.  Add raisins and walnuts to pan and gently toss to mix apples, bread, walnuts and raisins together.

In a mixing bowl, beat the brown sugar, heavy cream, milk and spices together.  Add eggs one at a team and beat together.  Add cornstarch and beat for 2-3 minutes until fully incorporated.

Pour the custard over the bread mixture and let set for 20-30 minutes, until the bread soaks up the liquid a bit.  Place in the middle rack of the oven and cook for about one hour, or until golden brown and the bread offers a bit of resistance in the middle from a gentle touch.

Diced apples for the apple walnut raisin bread pudding

Diced apples for the apple walnut raisin bread pudding

Apples mixed with the bread cubes

Apples mixed with the bread cubes

Letting the custard soak into the apple raisin walnut bread pudding

Letting the custard soak into the apple raisin walnut bread pudding

Baked Apple Raisin Walnut Bread Pudding

Baked Apple Raisin Walnut Bread Pudding


1 Comment

Filed under Uncategorized

The Morning After

Ah the sleepover.  Nothing could be more blissful than a couple’s first weekend together…. Many a girl has swooned over thoughts of coffee and the crossword, tucked in bed with her new beloved, eating something fabulous (and undoubtedly fattening).  We have every Jennifer Anniston movie to thank for that.  Hell even Julia Roberts got a big fantastic breakfast the morning after in Pretty Woman.   Not that every morning after is pretty.  I seem to recall Mr. Kitchen and I being pretty hungover.  No matter, I’ve got an easy no-fail awesome Challah bread french toast recipe for you.  I told you that leftover Challah bread from the You’re Gonna Remember Me Brown Bettys would come in handy.  Wanna make sure he keeps coming back for breakfast?  Who could resist this?

Challah Bread French Toast with Strawberries and Blueberries

Challah Bread French Toast with Strawberries and Blueberries

Challah Bread French Toast

(Makes 6 slices)

1/2 loaf Challah loaf bread

2 eggs

1/2 cup heavy cream

2 tbsp brown sugar

2 tbsp cinnamon

1 tbsp vanilla extract

Strawberries, stemmed and sliced


Butter (for frying)

Confectioner’s sugar  (for dusting)

Slice Challah bread loaf into six slices (1/4 inch slices.  In a bowl, beat eggs, heavy cream, vanilla, cinnamon and brown sugar well.  Heat pan over medium heat.  Melt a pat of butter in pan.  Dip a slice of the Challah in the egg batter on each side.  Put into pan, browning on each side for approximately 2 minutes.  Note:  I’ve found it’s best to cover the pan with a tight fitting lid, which will keep in the moisture and reduce the chance of burning.  Repeat with each slice of Challah.  Garnish with strawberries, blueberries and confectioner’s sugar.

Challah Bread French Toast with Strawberries and Blueberries

Challah Bread French Toast with Strawberries and Blueberries


Filed under Breakfast, Recipes

Cooking Into His Heart

As the size of my butt can attest, I love food.  Some of my fondest memories of when I first began dating Mr. Kitchen, my almost-husband, involve cooking for him.  He swears the first thing I made for him was Empanadas, but I think it was sausage and peppers.  In either case, I do remember he always asked for seconds.   He still does.  I think I did, in some way, cook my way into his heart.   He says that my cooking showed him I cared for him — that I wanted to take care of him.  I think that’s likely true for a lot of people, but let’s face it — the cliche “the way to a man’s heart is through his stomach” exists for a reason.  I know lots of women who agonize over cooking for their would-be boyfriend for the first-time.  They want to bring their A-game, to somehow make their guy all weak-kneed in their domestic goddess presence.  For any of you who might be searching for that perfect, but not terribly hard “wow” recipe, I present “You’re Gonna Remember Me Berry Brown Bettys.”

Berry Brown Bettys, Strawberry Blueberry Challah Bread Brown Bettys

Strawberry Blueberry Challah Bread Brown Bettys

This recipe is great for two reasons: you can prep much of this beforehand; and it’s super fast to make.  I can’t imagine any man who would turn this down, when served warm with fresh whipped cream.  It’s got a magical mixture of Challah bread, berries, butter, sugar…. really could anything be better?  Plus, that leftover Challah? Well I’ve got another recipe for you in case the date goes really well and he’s there for breakfast.

You’re Gonna Remember Me Brown Bettys  (AKA Strawberry Blueberry Challah Bread Brown Bettys)

Adapted from Gourmet and Smitten Kitchen

Makes six individual desserts

Challah Loaf

3/4 stick salted butter

1/8 cup light brown sugar

4 tbsp All-purpose flour

1/2 cup Japanese bread crumbs (Panko)

1/2 cup blueberries, rinsed

1 cup strawberries, rinsed, stemmed and sliced

1 teaspoon lemon juice or 1/2 teaspoon lemon zest

Whipped cream (this can be refrigerated for a couple of hours beforehand if you’re making it fresh)

A muffin tin  (preferably holding six muffins, but 12 will do)

Preheat oven to 350°F.

In a small sauce pan, melt the butter over medium heat until golden.  Remove from heat.  Use a brush to coat the muffin tin.  (Note: If you’re using a 12-muffin tin, only coat six of the spaces unless you are doubling this recipe.)  Slice six pieces off Challah loaf and gently cut crusts off.  Roll the bread with a rolling pin until flattened.  Brush both sides of the bread with butter and gently press slices into muffin tin (one slice in each space).  Stir together brown sugar, flour and Panko.  If using zest, incorporate into dry ingredients, otherwise, incorporate lemon juice into strawberries and blueberries.  Add remaining butter to mixture.  Toss ingredients gently to coat berries in flour/Panko/sugar mixture.  Spoon heaping spoonfuls into muffin tin, pressing down gently to pack mixture in.

Note:  If you are using a 12 muffin tin and are only making six Brown Bettys, be sure to fill the empty spaces about halfway full with water.  This will prevent scorching in the pan and burning your Bettys!

Cover the pan with foil and bake for 15 minutes, then remove foil and cook for another 10-15 minutes, until strawberries are tender.  (Some of the blueberries may burst — don’t worry, they taste better that way!)  Let stand for 5-7 minutes and top with whipped cream.  These are best when served warm.

Challah Bread Rolled Out

Rolled out Challah bread

Challah Bread Pressed in Muffin Tin for Brown Bettys

Pressing the Challah bread into the muffin tin

Baked Strawberry Blueberry Challah Bread Brown Bettys

Baked Strawberry Blueberry Challah Bread Brown Bettys

Finished Challah Bread Strawberry Blueberry Brown Bettys

Finished Challah Bread Strawberry Blueberry Brown Bettys

1 Comment

Filed under Baking, Desserts, Recipes