After baking 2 different kinds of challah for mothers day weekend, I found myself with quite a bit left over. And, challah tastes so much better the day it is baked than it does the next day, or the day after that. So, I chose to do the obvious with my leftovers. I don’t have anything new and exciting to share. Just want to remind you to utilize your leftovers in a way that you find appetizing.
Once my challah was a couple days old, I tore off a few pieces of the challah to put together a couple little bread puddings in ramekins. I then neatly sliced the remaining bread, wrapped the slices in plastic wrap, put them in a plastic ziplock freezer bag and placed it in the freezer. I used these slices the following weekend to make some yummy challah french toast.
Basic Bread Pudding for Two: It may not be the kind of recipe you’ll write home about, but its quick, easy, and a great way to utilize leftovers without using up all your eggs and milk…or having to worry that you’re going to do with leftover over bread-pudding (that would defeat the purpose)
- A slice or two of day old bread
- 1 eggs
- 1/2 cup milk
- 1/4 cup sugar (or a little more if you want more sweetness)
- 1/2 teaspoon of ground cinnamon (or less, if you don’t like cinnamon as much as I do. I love it)
- 1/2 teaspoon of pure vanilla extract
- Preheat oven to 350 degrees.
- Place small chunks of day old bread neatly into two 5oz ramekins. Fill to the top, but not overly packed and not to overflowing.
- In a measuring cup for measuring liquids, use a whisk to combine the next 5 ingredients.
- Pour half of the liquid mixture into one ramekin and the other half into the second (it should be the perfect amount without overflowing)
- Sprinkle raisins on top and into some of the crevices.
- Place the filled ramekins onto a baking sheet and into a preheated oven
- Bake for approximately 30 minutes at 350 degrees. The bread pudding should be puffed up and golden when ready.
- Let cool. Sprinkle with powdered sugar, or top with your favorite sauce or cream if desired.
Challah French Toast
I found a lovely and simple recipe for Challah French Toast on Epicurean Eva. Super delicious. I just added a berry topping and some whipped evaporated milk.
- 1/2 cup frozen strawberries
- 1/2 cup frozen blue berries
- 1/2 cup frozen raspberries
- 1/4 cup sugar
- 2 table spoons of butter
You can play around with the ingredients to suit your preferences (I often use frozen black cherries as well, and occasionally add a little extra sugar)
- In a small sauce pan, begin to melt the butter and berries over low heat
- Add the sugar.
- Stir to combine ingredients
- Continue cooking over low heat until you are ready to serve or you reach your desired consistency. It will take at least 5 minutes for the berries to defrost. The longer you allow the mixture to cook, the more liquid and syrupy it becomes. I usually allow mine to cook for at least 10 minutes. Stir occasionally while cooking.
Whipped Evaporated Milk
My preference is sweetened whipped cream. But, if I don’t have whipping cream available, this will do.
Whipped Evaporated Milk – I omitted the lime juice and added a teaspoon of vanilla extract.
It’s not much like whipped cream. It doesn’t hold its form. But, it’s pretty yummy and it doesn’t taste half bad in coffee too.