for all those celebrating, shanah tovah umetukah
I like Rosh Hashonah late, when the leaves are half burnt umber and scarlet, when sunset marks the horizon with slow fire and the black silhouettes of migrating birds perch on the wires davening ~marge piercy
i don’t know when i experienced my first challah. it wasn’t something we ate growing up, but i can tell you it was most certainly love at first bite. which of course is nothing new where bread is concerned. it has now become my single most favorite loaf to bake; i’ve even improved my braiding skills considerably.
surprisingly, it was not this rosh-a-challah pudding recipe from the Modern Jewish Table, a new book by Jewish Princesses
Tracey Fine and Georgie Tarn, that caught my eye. i was all set to make the creme fraiche vegetable latkes, because well latkes and creme fraiche. i still plan on making them soon, and the za’atar chicken and couscous stuffing, but with rosh hashanah beginning tonight, this challah pudding seemed like a no brainer.
if you follow my instagram
, you may have seen my braiding practice. i was more than thrilled with the final results. so much that cutting into my beautiful loaf was actually painful, that is until we ate the pudding for dessert. then, it was all worth it. of course you could always purchase your challah, but i find the braiding addictive.
something new and exciting for the new year
- 14 ounces challah, crusts removed and sliced
- 3 1/2 Tbsp margarine (i used 1 Tbsp coconut oil)
- 4 Tbsp sugar
- 3 apples, peeled, sliced (i used honeycrisp, the books calls for pink ladies)
- 1 1/3 cups soy milk (i used almond milk)
- 1 1/3 cups dairy free cream (i used coconut cream + almond milk)
- 3 large eggs
- 2 Tbsp whiskey (i left this out)
- 3 Tbsp sugar
- 2.8 ounces golden raisins
- preheat the oven to 350 degrees
- grease a casserole dish, and add challah
- using 2 1/2 Tbsp margarine, butter the slices of challah (i skipped this step)
- melt remaining margarine in a skillet, add 4 Tbsp sugar and apples, cook over medium high heat turning occasionally until the apples begin to caramelize
- whisk together the cream,milk, eggs, whiskey if using, and remaining 3 Tbsp sugar
- pour milk over the challah and add half of the raisins
- top with the apples and remaining raisins
- place casserole in a roasting pan half-filled with water
- bake 30 minutes
i adapted the original recipe slightly. i am not a fan of using margarine, but i know the importance of keeping this dessert pareve
(dairy free). i used coconut oil to saute the apples. there are many great dairy free cream options, but my favorite is this coconut cream + almond milk
from califia farms, and i chose to use almond milk in place of the soy.
instead of thin slices, i cut my challah into cubes the way i normally would when making bread pudding, and because i don’t like to waste i did not remove the crusts. finally, my kids will not eat anything with raisins, so i left them out.
served warm with some powdered sugar or a drizzle of honey, this rosh-a-challah pudding is the perfect way to sweeten your new year.