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Challah french toast & Challah bread pudding

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.

Challah bread pudding

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
  • raisins
  1. Preheat oven to 350 degrees.
  2. Place small chunks of day old bread neatly into two 5oz ramekins. Fill to the top, but not overly packed and not to overflowing.
  3. In a measuring cup for measuring liquids, use a whisk to combine the next 5 ingredients.
  4. Pour half of the liquid mixture into one ramekin and the other half into the second (it should be the perfect amount without overflowing)
  5. Sprinkle raisins on top and into some of the crevices.
  6. Place the filled ramekins onto a baking sheet and into a preheated oven
  7. Bake for approximately 30 minutes at 350 degrees. The bread pudding should be puffed up and golden when ready.
  8. Let cool. Sprinkle with powdered sugar, or top with your favorite sauce or cream if desired.

Challah French Toast

Challah French Toast

Challah French Toast with berries and whipped evaporated milk

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.

Berry Topping


  • 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)

  1. In a small sauce pan, begin to melt the butter and berries over low heat
  2. Add the sugar.
  3. Stir to combine ingredients
  4. 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.


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