HONEYED CHALLAH AND APPLE PUDDING
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place 2 tablespoons butter in a 9-inch-square baking dish and place in the oven until the butter melts. When the butter has melted, remove the pan from the oven and use a brush to coat the bottom and sides evenly with the melted butter. Set aside.
- While the oven is preheating and the butter melting, heat the remaining butter in a heavy skillet, add the apples and sauté over high heat until they just begin to soften and take on color, about five minutes. Remove from the heat and set aside.
- Mix the milk, honey and vanilla together in a large bowl. Add the challah pieces and allow to soak about 10 minutes, until the milk is fairly well absorbed. Beat the eggs until frothy, mix them with the challah and add half the cinnamon and the sautéed apples.
- Transfer the mixture to baking dish. Mix the remaining cinnamon with the sugar and sprinkle over the top. Bake about 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 213 milligrams, Sugar 41 grams, TransFat 0 grams
HONEY CHALLAH
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. -Jennifer Newfield, Los Angeles, California
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (24 servings each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 125 calories, Fat 3g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY-APPLE BREAD PUDDING
Soft and cakelike challah makes for a deluxe bread pudding. This one is shot through with cubes of apples caramelized in honey, then topped with sliced almonds for crunch. You can assemble the pudding up to two days ahead of time and store it, covered, in the refrigerator. Then pop it into the oven an hour or two before you want to serve it, adding a few minutes onto the baking time. It's best served warm, when the apples are at their most jamlike. But leftovers served cold from the fridge make a terrific breakfast.
Provided by Melissa Clark
Categories breakfast, brunch, snack, casseroles, custards and puddings, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees and butter a 9-by-13-inch baking dish or large gratin dish.
- On a rimmed baking sheet, spread bread in an even layer. Toast, tossing once or twice, until dried out and light golden, about 12 minutes.
- Meanwhile, heat honey in a large nonstick skillet over medium-high and cook until it caramelizes, about 5 minutes - you'll be able to tell when it begins to brown and smells nutty.
- Remove from heat and stir in butter until it melts, then stir in apples, vanilla seeds and pod, and a pinch of salt. Return to medium-high heat, cover and cook, stirring frequently, until apples are soft and liquid has mostly evaporated, about 10 minutes. Transfer apples and any liquid to a large bowl.
- In a separate large bowl, whisk together half-and-half, milk, eggs and yolks, sugar, cinnamon, nutmeg and 1/2 teaspoon salt. Gently toss in bread and half the cooked apples (reserve the other half for later). Scrape into prepared baking dish, cover with foil, and bake for 25 minutes.
- Remove foil, and spoon remaining apples on top in an even layer. Drizzle or scrape any reserved apple liquid all over the top, then top with almonds. Return to oven and bake, uncovered, until almonds are toasted and pudding is set but not dry, another 20 to 25 minutes.
- Cool for at least 15 minutes, then cut into squares and serve, preferably warm.
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