A great way to use up leftover challah or bread. This healthier version is full of creamy, delightful flavor, sans all the unnecessary calories. Freezes beautifully too, either raw or already baked. Serve hot or room temperature. Thanks, Simi H.
- challah - 1, cut in half
- eggs - 5
- turbinado sugar or sub part sugar substitute - 1/2 cup
- vanilla sugar - 2 tsp
- oil - 1/4 cup
- applesauce - 1/4 cup
- unsweetened or lightly sweetened soy milk - 1/2 cup
- vanilla pudding mix - 2 1/2 tbsp
- salt - pinch
- cinnamon - 1 tsp
- apples - 3, peeled and finely diced
- cinnamon and sugar mix - for topping, or use the topping below
- oil - 2 1/2 tbsp
- flour - 1/2 cup
- brown sugar - 2 tbsp
- cinnamon - 1/2 tso
- chopped pecans - 1/4- 1/3 cup
- chopped almonds - 1/4 cup (optional)
Soak challah in a bowl of water for 5 minutes. Remove crust and squeeze water from challah. Set aside. Preheat oven to 350°F (180°C). In a bowl, mix together the eggs, sugar, vanilla, oil, applesauce, soy milk, pudding mix, salt, and cinnamon. Add the challah and apples. Mix well. Pour into 2 9-inch(23-cm) round pans lined with parchment paper or 24 muffin tins lined with cupcake holders sprayed with baking spray. Sprinkle with cinnamon and sugar, or mix together all topping ingredients in a food processor until crumbly. (This can be done by hand as well.) Sprinkle top of each muffin or kugel with topping. Bake kugels for 45 minutes and muffins for 30 minutes. Cool to room temperature before slicing and serving.
This is equally suitable as a side dish for a pareve, fleishig, or milchig meal. If served at a milchig meal, top with a dollop of yogurt and a fresh fruit salad. Refreshing and filling!