Yesterday's challah becomes today's bread pudding
7 years ago
Remember that loaf of challah I baked for french toast last week? Well, the kids had french toast and then the weekend was over and half the loaf was still there. Mother didn't want it for toast, she likes whole grain breads. So, what to do with half a loaf of homemade, delicious, rich and yet stale challah?
Well, if you have chickens, which means there are 20+ dozen egg in the refrigerator, you make bread pudding. No raisins, Mother doesn't like them, but lots of vanilla. Heck, with milk and eggs, it's breakfast!
Yes, really. Yes, those are Mother's red pajamas in the background. Yes, it went great with coffee. No it's not all gone, and she'll probably have some tomorrow too.
Hey, at least she's eating something for breakfast and it's got to be healthier than a donut....
Snnie
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7 years agoRelated Discussions
I put bread in my compost today.
Comments (60)Not I. There was absolutely no sarcasm intended at all. I added the classy "chick" post in acknowledgment of your love of all things poultry. I thought I was being clever. Believe me or not but I actually have a certain degree of admiration towards you. I fear we are somewhat similar in our shyness including the use of humor as our defense mechanism. (although it may only be humorous in our own minds). I'll trump your chicken with $1000 vet bill to get 8, count 'em, eight stray kittens and their mother 'fixed' and vaccinated. (although the vet did give us a volume discount!) And because it's your thread, I feel no guilt in hijacking it. (not that I feel much guilt at the best of times) Lloyd...See MoreChallah bakers- I need a critique
Comments (23)Happygram, Sorry it took so long to post this, a crazy day! I braid this in a six strand braid I learned from the directions Cloud swift posted from Secrets of a Jewish Baker. My recipe originally came from Cook and Tell by Bok Hurwich. It is also in Better Homes and Gardens Best Loved Community Recipes (Volume 1). Makes 4 Loaves (48 servings) 2 packages (or scant TBSPs) active dry yeast 3/4 cup warm water 2 tsp sugar 1/2 cup butter 1 cup boiling water 1/2 cup sugar 1/4 cup oil 1/4 cup honey 1 TBSP salt 8 eggs 10 cups All purpose flour 1 cup raisins 1 egg yolk, beaten 1 tsp water 1/4 cup poppy seed if desired 1. Dissolve yeast in warm water in a 1 cup measuring cup. Stir in the 2 tsp sugar and set in a warm place until the mixture rises to the top of the cup. 2. Place the butter in a large mixing bowl and add the boiling water. After the butter melts, stir in the 1/2 cup sugar, oil, honey and salt. Add the eggs, one at a time, beating well with your mixer using the flat beater(you can use your kitchen aid for this recipe if it is at least 5 quart heavy duty if not you will have to do most of the kneading by hand)after each edition. 3. Add the yeast mixture to the egg mixture. Beat in 5 cups of flour (on first speed). Stir in 4 cups of remaining flour. If continuing in KA put on the dough hook. Knead on first speed for about 10 minutes adding small amounts of the last cup of flour as needed. You can knead on speed two for the last three minutes. Continue with rising in step 4. 4. Turn the dough out onto a well floured board and knead, gradually working in the remaining cup of flour. Shape into a ball and place in a large greased bowl. Cover and let stand in a warm place for 1 1/2 to 2 hours or until doubled in bulk. 5. Turn dough out onto a greased surface and knead in the raisins. Divide the dough into 4 equal portions. Dived each piece to shape your dough as desired. I usually make I three strand braid, one four strand braid, and two six strand braids. 6. Place the loaves on parchment covered baking sheets, 2 per sheet. Cover the loaves and let rest for 1 hour. Preheat the oven to 350. 7. Stir together the yolk and water; brush the wash over the loaves. Sprinkle with the poppy seeds if desired. Bake in a 350 oven for 35 minutes. If needed , cover the loaves with foil during the last 15 minutes to prevent over browning (I have never done that). Nutrition per slice: Cal. 155 / Sodium 168 mg. / Fat 5 g...See MoreNew bread recipe - Fruit and Nut Breakfast Bread
Comments (49)Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna...See MoreRECIPE: this was in yesterdays paper
Comments (7)Sherry, You are correct, it is from Amalfi. I have made for gifts. I wonder if some of Jessica's Meyer lemons would make it more wonderful. Limoncello 10 lemon 1 liter vodka 3 cups white sugar 4 cups water 1.Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature. 2 After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature. 3 Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature. 4 Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses....See More- 7 years ago
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