We’ve always been captivated by the cozy allure of Challah Kugel, a delightful twist on traditional Jewish comfort food. Originating from Ashkenazi kitchens where resourceful cooks transformed leftover challah bread into something magical, this baked casserole blends sweet and savory notes that evoke family gatherings and holiday warmth.
It’s our go-to recipe for turning simple ingredients into a crowd-pleaser that’s easy to prepare yet impressively flavorful. Whether you’re new to Jewish cuisine or a longtime fan, we’ll guide you through creating this hearty dish that brings a touch of tradition to your table.
Ingredients
To create our mouthwatering Challah Kugel, we gather fresh, high-quality ingredients that blend sweet and savory flavors from Ashkenazi Jewish traditions. Below, we’ve listed them in the order they’re typically used, with prep specifics for accuracy and ease.
- Challah bread: 1 large loaf (about 1 pound), torn into 1-inch pieces to form the hearty base of this comforting casserole.
- Eggs: 4 large, beaten to bind the mixture and add richness.
- Whole milk: 2 cups, for soaking the bread and creating a creamy texture.
- Granulated sugar: ½ cup, to enhance the subtle sweetness that evokes holiday warmth.
- Ground cinnamon: 1 teaspoon, mixed in for a warm, aromatic spice that complements the challah.
- Vanilla extract: 1 teaspoon, to infuse a fragrant note that ties the flavors together.
- Raisins: 1 cup, plumped in warm water for 5 minutes then drained, adding chewy bursts of sweetness.
- Apples: 2 medium, peeled, cored, and diced, for a fresh, fruity contrast that makes this dish irresistible.
- Unsalted butter: 4 tablespoons, melted to grease the baking dish and top the kugel for a golden crust.
For optional add-ins like nuts or additional fruits, we recommend adjusting quantities based on your preferences to customize this versatile recipe.
Equipment Needed
To seamlessly transition from gathering our fresh ingredients to assembling and baking our flavorful Challah Kugel, we rely on a few key kitchen tools that ensure precision and ease. These essentials help us achieve the perfect texture and golden crust that make this traditional dish so irresistible.
Here’s a curated list of the equipment we recommend:
- Mixing bowl (large): We use this to thoroughly combine our torn challah bread, eggs, milk, and other ingredients, ensuring even distribution for a cohesive casserole.
- Baking dish (9×13 inch, oven-safe): Ideal for baking our Challah Kugel to golden perfection; opt for a glass or ceramic one to enhance heat distribution and achieve that warm, comforting aroma.
- Measuring cups and spoons (set): Accurate measurements are crucial for our recipe’s balance of sweetness and spice, so we always reach for these to measure out sugar, cinnamon, and vanilla extract precisely.
- Whisk or wooden spoon: We prefer a whisk for blending wet ingredients smoothly or a spoon for gently folding in additions like raisins and diced apples, preventing over-mixing.
- Oven thermometer: To guarantee our Challah Kugel bakes evenly, we use this tool to verify the oven temperature, avoiding any risk of undercooking or burning.
With these tools at hand, we’re all set to move forward and create a dish that captures the essence of Ashkenazi tradition in every bite.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through preparing our flavorful Challah Kugel step by step to ensure a perfect blend of sweet and savory textures.
Prep
First, we prepare our ingredients to build the base of this comforting Challah Kugel. In a large mixing bowl, tear 8 cups of challah bread into bite-sized pieces and set them aside to absorb flavors later. Next, in the same bowl, crack 6 large eggs and whisk them vigorously until smooth and frothy—about 1 minute—to create a rich, creamy binder.
Measure and add 2 cups of whole milk, 1/2 cup of granulated sugar, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract, whisking everything together until the mixture turns into a fragrant, golden liquid that evokes the warmth of family traditions.
Dice 2 medium apples into small, even pieces and combine them with 1/2 cup of raisins and any optional add-ins like chopped nuts for added crunch. Finally, melt 4 tablespoons of unsalted butter and drizzle it over the bread pieces, tossing gently to coat each piece evenly and ensure a golden, buttery crust when baked.
Assemble
With our prepped ingredients ready, we now assemble the Challah Kugel for baking. Grease a 9×13 inch oven-safe baking dish with a bit of the melted butter to prevent sticking and promote that irresistible crispy edge.
Layer the torn challah bread evenly in the dish, then pour the egg and milk mixture over it, ensuring every piece is soaked through for a moist, tender result. Scatter the diced apples, raisins, and any add-ins on top, pressing them gently into the mixture to distribute flavors uniformly.
For the final touch, we drizzle any remaining melted butter over the surface to enhance the sweet, cinnamon-kissed aroma that will fill your kitchen as it bakes.
Bake
To bring our Challah Kugel to life, we bake it in a preheated oven set to 350°F for 45-50 minutes, using an oven thermometer to maintain even heat and achieve a perfectly golden top.
Halfway through, rotate the dish for uniform browning and insert a knife into the center—if it comes out clean, your kugel is done, revealing a soft, custardy interior with a crisp exterior. Once baked, remove it from the oven and let it cool slightly on a wire rack for 10 minutes before serving, allowing the flavors to meld into a delightful, comforting dish.
Make-Ahead Instructions
To make our Challah Kugel even more convenient for busy schedules or holiday prep, we offer these straightforward make-ahead strategies. This allows the flavors to meld beautifully while saving time on the day of serving. Let’s break down the options step by step for optimal results.
Preparing the Mixture in Advance
We suggest assembling the bread mixture up to 24 hours ahead. Start by following the initial prep steps from our recipe: tear the challah bread, whisk the eggs, and combine all ingredients except for the final baking. Once mixed, transfer the uncooked kugel to a greased 9×13 inch baking dish. Cover it tightly with plastic wrap or aluminum foil, then refrigerate it immediately. This resting period enhances the bread’s absorption of the custard, resulting in a richer, more flavorful dish.
Freezing for Longer Storage
For extended make-ahead planning, freezing is a game-changer. After assembling the kugel in the baking dish, wrap it securely with plastic wrap followed by a layer of foil to prevent freezer burn. Label the dish with the date and store it in the freezer for up to 3 months. When ready to bake, thaw it overnight in the refrigerator. This method preserves the fresh taste of ingredients like diced apples and raisins, ensuring your Challah Kugel remains moist and aromatic.
Reheating and Baking Tips
If you’ve prepared the kugel ahead, adjust baking times for the best texture. For a refrigerated version, let it sit at room temperature for 15-20 minutes before baking to ensure even cooking. Bake as directed in the original recipe, adding 5-10 minutes if needed for a golden, crispy top. For frozen kugel, after thawing, bake at 350°F until the center reaches 160°F internally—we recommend using an oven thermometer for accuracy.
| Make-Ahead Option | Storage Duration | Key Benefits |
|---|---|---|
| Refrigerate assembled kugel | Up to 24 hours | Enhances flavor infusion and saves prep time |
| Freeze assembled kugel | Up to 3 months | Ideal for holiday planning; maintains freshness |
| Reheat baked kugel | Up to 3 days in fridge | Quick option; reheat in oven at 350°F for 15-20 minutes for a warm, custardy interior |
Conclusion
We’ve loved sharing this Challah Kugel recipe with you as it’s a timeless favorite that brings warmth to any table. It’s more than just a dish—it’s our way of keeping traditions alive and creating memorable moments.
Try it for your next gathering and see how simple ingredients turn into something truly special. We’re confident you’ll make it a staple in your kitchen.
Frequently Asked Questions
What is Challah Kugel?
Challah Kugel is a traditional Ashkenazi Jewish dish that turns leftover challah bread into a delicious baked casserole. It’s a blend of sweet and savory flavors with ingredients like bread, eggs, and fruits, evoking warmth and family gatherings. This easy recipe adds a comforting, holiday touch to any meal.
What ingredients are needed for Challah Kugel?
Key ingredients include torn challah bread, eggs, whole milk, granulated sugar, ground cinnamon, vanilla extract, raisins, diced apples, and melted unsalted butter. You can customize with nuts or extra fruits for added flavor. Using fresh, high-quality components ensures the best taste.
What kitchen equipment is required for Challah Kugel?
You’ll need a large mixing bowl for combining ingredients, a 9×13 inch oven-safe baking dish for baking, measuring cups and spoons for accuracy, a whisk or wooden spoon for blending, and an oven thermometer for even cooking. These tools make preparation straightforward and precise.
How do I prepare Challah Kugel?
Start by tearing challah bread and whisking eggs with milk, sugar, cinnamon, and vanilla. Mix in diced apples, raisins, and melted butter. Assemble in a greased baking dish, let it soak, then bake at 350°F for 45-50 minutes until golden and custardy. Cool slightly before serving for the best texture.
Can I make Challah Kugel ahead of time?
Yes, prepare the mixture up to 24 hours in advance to let flavors meld. For longer storage, assemble and freeze for up to 3 months. When ready, thaw in the fridge overnight and bake as directed, or reheat refrigerated kugel in the oven for optimal freshness and taste.
How should I store and reheat Challah Kugel?
Store cooled kugel in an airtight container in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 10-15 minutes until heated through. For frozen kugel, thaw first in the fridge, then bake as per the recipe to maintain its soft, custardy interior and golden crust.