Best Challah Recipes
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Top Rated Challah Recipes
Perfect for a snow day. Depending on how much rum you use, this French toast feels more like a rum cocktail that happens to have some French toast in it than the other way around.
With a tender crumb and a hint of honey, challah is the perfect base for a flavorful, slightly sweet version of stuffing. To accentuate the natural sweetness of the challah, I incorporate apples — a seasonal fruit — and a drizzle of honey into my stuffing recipe. Dried cranberries add tartness, fresh herbs pump up the flavor and there is plenty of crunch from celery and toasted pecans.Recipe courtesy of West of the Loop
"The braided challah, which is made with eggs, is the Jewish Sabbath‑and‑holiday bread. It is surrounded by folklore and tradition and loaded with symbolism. On festive occasions a blessing is said over two loaves, symbolizing the two portions of the manna that was distributed on Fridays to the children of Israel during their Exodus from Egypt." —Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand to New York
Using just a handful of staple ingredients, French toast turns everyday bread into one of the most delicious dishes known to man. This recipe is guaranteed to turn out perfect French toast every time.
Go bold by grilling a classic toad in the hole breakfast favorite on a cedar plank.Recipe courtesy of McCormick.
Wow your dinner guests with this easy yet impressive roast chicken dinner. Recipe courtesy of Perdue.
Dried cherries add a festive touch to this bread pudding. For a moist pudding, make sure the bread cubes are soaked with the milk mixture.Recipe courtesy of McCormick
Customize this easy and impressive breakfast dish to your liking by adding your favorite flavors and extract to the sweet cream cheese filling. Courtesy of McCormick
Challah is a sweet , traditional Jewish bread served for the Sabbath and throughout the holidays. Apples and honey are added to this classic recipe for Rosh Hashanah, the Jewish New Year, to ensure a sweet new year. This recipe comes from Leah Koenig at Honey and Schmaltz.Click here to see Tips for Hosting a Rosh Hashanah Dinner.
Mango and brie give this grilled cheese a sweet and creamy flavor, and the thick challah holds it all together.Click Here to See More Grilled Cheese Recipes
Challah makes some of the best French toast because of its spongey texture and buttery flavor. Buy a round loaf or long braided loaf of it to use for French toast — a great way to utilize leftover bread from any meal. Click here to see Lazy Sunday Brunch Recipes.
Leave it to Robyn Medlin-Lindars of Grillgrrrl.com to take Mother’s Day brunch to a whole ‘nother level by taking classic French toast and firing it up on the grill!
This Rich Challah May Be as Good as a Hug From Mom
This simple, satisfying baking project, perfect for Mother’s Day (or just for yourself), is cause enough to celebrate.
After several weeks of hospitalization (unrelated to Covid-19), my mother is back home, snug and settled in the same Brooklyn house where I grew up. To celebrate that, and Mother’s Day, I baked her a challah.
It’s the same challah recipe I always use, rich with orange and olive oil, and very adaptable as long as you have flour, eggs and yeast.
To make it, measure out ½ cup liquid: Freshly squeezed orange juice (usually from 2 oranges), tangerine juice, apple cider or water all work well. (Don’t use bottled orange juice, which may contain preservatives that can inhibit the yeast.) If you warm the liquid to 110 degrees, the dough will rise a little faster, but it’s not necessary.
Sprinkle liquid with 2 ¼ teaspoons/7 grams yeast (1 packet), either dry active or instant, and let it be until it foams slightly, 5 to 10 minutes.
Mix in ⅓ cup olive oil (or another mild oil like sunflower or grapeseed, or melted and cooled butter), 2 eggs, 1 egg yolk, 3 tablespoons granulated or brown sugar, 1 teaspoon kosher salt, and ½ teaspoon grated orange zest, if you like.
When it’s well combined, add 3 cups/360 grams bread flour. (All-purpose flour will also work here.) Using a mixer with a dough hook, or by hand, knead the dough until it’s smooth and elastic, adding more flour as needed. Go by feel. It will be a sticky, soft dough, and you’ll know you’re done kneading when it stretches if you pull it. It will take about 5 minutes in a mixer, 10 to 15 by hand.
Put the dough blob in an oiled bowl, turning to coat it with oil. Cover and let rise in a warm spot. It should double, or almost double, in bulk. This can take 2 to 3 hours, or even a little longer, because of the richness of the eggs and oil.
Press the air out of the dough, cover the bowl again, and let the dough rise for another 45 minutes.
Now, you can braid it in the traditional way: Cut the dough into three equal pieces, roll into ropes about 12-inches long, and braid them, tucking the ends under.
Or you can do what I did and make a round challah. Usually, a round challah shape is reserved for Rosh Hashana. But because it symbolizes the continuous cycle of passing years, offering hope, I decided that was what I wanted to make. Plus, I think shaping it is fun.
What to Cook Right Now
Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.
- Memorial Day is a chance to celebrate with friends and family. It’s time to grill some chicken, or will hamburgers be on the docket?
- Melissa Clark has a fine new recipe for grilled merguez on a bed of minty, lemony couscous.
- Try this spicy red pesto pasta, a pantry dish inspired by pesto alla Siciliana.
- You could make this terrific crisp tofu katsu with lemon-tahini sauce.
- And it’s never not a good time to make quick ragù with ricotta and lemon.
It’s harder to explain than to watch, so here’s a short, good video.
Place the challah on a parchment-lined (or greased) baking sheet, and brush the top with an egg wash (1 egg beaten with a teaspoon of water). Let rise uncovered for 45 minutes to 1 hour, until it looks puffy. Brush the top again with a second coating of egg wash.
Bake at 375 degrees until the loaf is golden brown all over and the bottom sounds hollow when tapped. Start checking the loaf when you can smell it. In all, it should take 22 to 35 minutes, depending on your oven. Let cool on a rack.
This recipe gives you a dark, glossy challah, but if you want it more golden and a little softer, bake it at 350 degrees for a few minutes longer. Transfer the pan to a rack to cool completely before slicing.
You may not be able to take a loaf to your mom this weekend, but you can slather butter on a thick slice in her honor, and maybe tell her you’re thinking of her. It’s not as good as a hug, but under the circumstances, it might be as close as we can get.
This is part of a series in which Melissa Clark teaches you how to cook with pantry staples. See more.
Ultimate Guide to Healthier Challah Recipes
This is Absolutely the Best Vegan Challah Recipe (+ Two Surprising Ingredients) and it came about by accident one morning at 5am when I ran out of one ingredient and had to resort to another.
More healthier Challah options below.
Challah is one of the central iconic Jewish foods served every Shabbat and on some holidays. The bread is beautiful and smells delicious. The classic Challah recipe includes flour, eggs, sugar/honey and oil. Needless to say, challah is a very rich food and heavy on our stomachs. If you are serving classic challah out of obligation, here is some food for thought.
We live in a more health conscious time. Because of this, healthier challah recipes are abundant.
Here are 18 healthier Challah recipes to explore on your health journey:
Sourdough is made with wild yeast, which neutralizes the phytic acid in bread, which is what irritates many peoples’ stomachs. It combines the health benefits of sourdough with the classic challah shape.
Anyone a cornmeal fan? Corn muffins, cornbread, and yes, even cornmeal challah! Save this recipe for Thanksgiving too. To top it off and add that special touch to your bread, include the pumpkin seeds.
This challah is beautifully brown and crusty on the outside and soft within. The loaf is also nut, coconut, dairy, and yeast free! The special ingredient is cassava flour .
Lots of kosher bakeries created what are known as “water challahs” to cater to egg abstainers.
This recipe creates a crusty, chewy, and sweet vegan challah.
Water Challah Recipe (You can use date syrup in this one)
This adaptable water Challah is inspired by both Sephardic and Yekkish, German challah recipes that use less sugar than the traditional sweet egg challah of Ashkenazic cooks.
This oil-free vegan challah recipe uses coconut milk and mashed potato to create the absolutely best vegan challah. You can download a F R E E recipe card for this vegan challah recipe here.
Joan’s famous soft, fluffy and delicious vegan challah recipe is simple to make and a crowd pleaser. This makes excellent Challah french toast for Sunday mornings.
This vegan challah uses flax seeds instead of eggs and olive oil instead of canola oil. The recipe is simple and it is easy to make.
Whole wheat with brown sugar too! This recipe makes two big loaves. It has a smooth yet doughy texture inside.
This vegan Challah uses aquafaba, which is just a fancy name for bean water. (If you want to DIY this, you can use the water in a can of chickpeas). The results: rich vegan Challah!
This oil-free Challah smells like challah, tastes like challah, pulls apart like challah and is healthier for our bodies and our planet.
This gluten-free bread is delicious and nutritious as well. This recipe can be adapted to make Challah rolls.
It’s gluten free, dairy free and sweetened with honey or date paste. The great thing about this recipe is that it uses oat flour, which allows you to use it for the hamotzi blessing on Shabbat or other times.
This is a gluten free and vegan. Due to the wet consistency of the dough, use a challah mold to make this look like traditional Challah bread.
This is another recipe where you will want to use a challah mold . This texture is more cakey than bread. The recipe calls for coconut flour and almond flour.
For paleo folks, this challah recipe includes protein powder, coconut and almond flour and avocado oil.
When you are short on time, this challah flatbread recipe can be made super-fast. Add sesame or poppy seeds to these.
Spelt is a species of wheat cultivated since approximately 5000 BC. You can prep this Challah using a bread machine.
These cornbread loaves are dairy and gluten free. For the Hamotzi prayer, add a trace of wheat, spelt, barley, rye, or oats to this recipe.
Your Turn: Have you found healthier alternatives to traditional challah? Please let us know so we can share the love!
This Challah Recipe Tastes Just Like Churros
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I’m a Jewish Mexican baker and spend lots of time baking either Jewish or Mexican dishes, but never a combination of both. This summer, however, I felt it was time to change that — so I created the “challo:” A slightly sweeter challah bread spiced with churro seasoning (AKA cinnamon sugar) that I like to call my culinary “self portrait.”
Churros are a Mexican culinary staple originating from Spain: fried dough pastry sprinkled in cinnamon sugar. In some places, they’re considered breakfast, in others, snacks, and in the United States, they’re marketed most often as dessert — though I personally think they make a fine replacement for just about any meal.
Since I grew up eating both challah and churros and love them equally, I figured, hey, why couldn’t I turn these into one? After much trial and error, I’m pleased to present the challo (pronounced hallo) — it’s so good you’ll struggle not to finish the entire loaf in one sitting.
Time for some serious kneading, then some waiting
Turn the dough out onto a floured work surface and then knead the dough for ten minutes, or until the dough is even and smooth throughout. Place the dough back into a clean bowl and cover it with olive oil, and then drape a wet towel over the top of the bowl.
Place the dough back somewhere warm and allow it to rise until it has doubled in size, which will take about 45 minutes. You'll know it is done once you can put your finger into the dough and the hole doesn't fill. Now press down the corners of the dough to squeeze the gas out, flip it over in the bowl, and repeat the proofing process once more, letting it sit, then pressing the gas out.
The best challah is tangzhong challah
Image by Avidan Ross
For as long as I can remember, my mother baked fresh Challah every Friday. The bread was soft, never too sweet, and pulled apart with ease. While Los Angeles at the time was not famous for its bread, my mother was. The oohs and aahs after Hamotzi were quickly followed by everyone’s request for a second serving.
This early love of bread eventually led me around the world, with my equally food-passionate wife, tasting breads of every tradition — tasting the top “Baguette Grand Prix” competitors in Paris (yes, it’s a thing), joining tortilla tours in Mexico City, hunting pizzas around Italy — I became obsessed with how grain and water are treated around the world.
Join Avidan and Forward National Editor Rob Eshman for a Zoom demonstration on making TangZhong Challah Thursday, Sept. 10 at 6:15 ET/3:15 PT. Click here to register.
But it was not until COVID-19 struck that I was able to merge my love of international breads with my childhood favorite—challah.
With a busy career as a venture capitalist in San Francisco, I never had the opportunity to spend this much time at home with my wife and two young boys.
Before the pandemic I would hastily prep a challah dough and braid it before heading off to work, often short-cutting the process to fit my busy schedule. But shelter-in-place meant I got to create a challah recipe with weekly practice, modifications, and keeping a constant eye on progress. More important, it meant I got to share more of the tradition of making the challah by recruiting my boys to help.
Having tasted breads from around the world, I knew I would lean on techniques I had seen globally. Unfortunately, most were disappointments: the Parisian baguette method was too crunchy, the San Francisco sourdough technique was too tart.
As I imagined the fluffy bread of my youth, I thought of how Japanese Hokkaido Bread shared so many of my mother’s challah’s traits: soft, light and slighty sweet. While this bread is usually made with milk and butter, I knew that the core techniques could be integrated into a non-dairy challah (but if you substitute milk for water, the results are even better).
The method used to make such fluffy Asian breads is called Tangzhong, Yudone or water roux. It’s simply a slurry of flour and hot water. Integrating this gelatinous wheat paste allows for the dough to stretch even farther in its rising, creating the fluffiest challah you’ve ever had. While this dough is wetter and more difficult to braid than traditional Challah dough, the outcome is spectacular.
If you are up for the challenge, and are done posting pictures of your crusty country sourdough loaves, give this Asian-Jewish Challah a try.
Avidan Ross is a venture capitalist in San Francisco. Join Avidan and Forward National Editor Rob Eshman for a Zoom demonstration on making TangZhong Challah Thursday, Sept. 10 at 6:15 ET/3:15 PT. Click here to register.
1/2 cup room temp water
30g flour(3 tablespoons)
1/4 cup room temp water for yeast
2 tsp active dry yeast
1 tsp sugar for yeast
650g flour (approx. 4 1/2 cups)
3/4 cup warm water (90F–110F)
1 large egg (approx 50g)
3 large egg yolks (approx 60g)
115g honey (1/3 cup)
55g canola oil (1/4 cup)
15g salt (approx 2 tsp)
1 large egg
Step 1. Make the Tangzhong
Image by Avidan Ross
Tangzhong challah flour and water roux
How: Whisk the 30g of flour into the 1/2c of water. Put in the microwave on high for 30s. Whisk. Another 30s on high. Whisk. This will create a hot paste. Put this aside to cool.
Why: Tangzhong is a wheat paste (glue) that gives the final product a very fluffy consistency. By precooking the wheat, there is adding gluten and ability to hold more hydration. It is the secret method for making Japanese milk bread. This is definitely not how my Israeli mother makes Challah, but I love to learn from global cooking methods.
Step 2. Prep the yeast
How: Mix 1/4c water with 1 tsp sugar and 2 tsp yeast. Stir, set aside.
Why: Apparently people used to worry that dry yeast wasn’t always active, so we feed it some sugar and water to confirm its bubbling. I usually bake with my sourdough starter, but I have found that my challah doesn’t benefit from the tang.
Step 3. Autolyse
How: While the yeast is eating and the tangzhong is cooling, combine the REST of the ingredients, EXCEPT the salt and yeast mixture. Stir enough to combine. This is not the kneading part. Let it rest for a minimum of 20 minutes, preferably 1 hour, and as long as 2 hours.
Why: Autolysing allows the flour to absorb the liquids and helps with gluten development. Salt inhibits this absorption, yeast will start leavening and we aren’t ready for that.
Step 4. Mixing
Image by Avidan Ross
How: Add the salt, bubbling yeast, and cooled tangzhong to the dough that’s been resting. Set your Kitchen Aid mixer to speed 2 and mix for 4 minutes with the dough hook
Why: Time to mix it all up and get the gluten more developed!
Step 5: Rising
How: Let the dough rest for 10 minutes after mixing. Transfer the dough to a lightly greased bowl, gently folding into a large ball. Cover. Let the dough rise for 90 minutes.
Why: Dough becomes fragile after the mixing. Letting it rest will make it easier to fold and form. You can confirm this by doing a “windowpane test” after the rest vs immediately after mixing.
Step 6: Dividing
How: Transfer to a surface. Cut into 6 evenly weighted pieces. Roll each piece into a tightly skinned ball. You can use a light dusting of flour if needed to make the balls. Cover the pieces of dough, and let rest for another 5–10 minutes
Why: We will be making 2x challahs. Each will be a 3 strand braid. We are trying to keep the hydration on the dough high, so avoid using too much flour during the shaping process.
Step 7: Shaping
Image by Avidan Ross
How: Roll the dough balls into long battard shapes. There are many ways to do this, but a baguette shaping video will be helpful. For one Challah you have 6 strands. Braid them following just about any 3 strand braid technique. Transfer to a lightly floured silicon baking pad or parchment paper on a cookie sheet.
Why: I don’t know why Challahs are braided, but it does look nice! Edit: A twitter follower says Challah braiding allows for easy tearing post bake. Interesting indeed. Braiding is good for sharing!
Step 8: LONG RISE
How: Cover the challahs with plastic wrap. Be careful of the wrap sticking. Either a light dusting of flour or olive oil will help. The wrap should also be loose but airtight. Rise for 2 hours!
Why: These challahs are going to rise a LOT. The Tangzhong and gluten will allow them to stretch without collapsing. By keeping it under wraps, we avoid the skins of the doughs from drying out
Step 9: Egg wash
How: Beat one large egg wish a pinch of salt. Brush the egg was on the challah. Some people do it twice.
Why: The egg wash will keep the exterior of the challah softer and a nice golden brown
Step 10: Baking!
Image by Avidan Ross
Tangzhong challah oven prep
How: Pre-heat the oven to 350 degrees. Boil a pot of water. Roll two clean kitchen towels and place them in a small baking loaf tray. When the oven is hot, pour the boiling water onto the towels and place into the oven on a lower rack. Once the steaming towels are in the oven, slide the challahs onto the rack above them.
Why: Steam will allow the skin of the challah to stay moist, thereby allowing for even more expansion of the bread. This is usually not “needed” for egg-washed doughts, but we want all the fluffy goodness we can get!
Step 11: Cooling
Image by Avidan Ross
How: Remove the towel tray after 10 minutes. Continue to bake the challah for a total of 30 minutes. Feel free to rotate halfway through. Remove. Put on a cooling rack. Rest for 30 minutes before slicing!
Why: If you slice the challah right from the oven, it will be a mushy mess.
The best challah is tangzhong challah
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Prepare as above, except substitute 2/3 cup packed brown sugar for the honey and stir 1/2 cup unsweetened cocoa powder and 2 teaspoons instant espresso coffee powder into 2 cups of the flour before adding to the yeast mixture (you will use less flour during kneading).To shape stacked loaves, divide dough into three portions. Remove one-fourth of the dough from each portion divide each fourth into thirds (nine small portions total). Gently roll each third into a 15-inch-long rope. Braid three ropes at a time to make three small braids cover and set aside. Divide the remaining three portions of dough into thirds (nine large portions total). Gently roll each third into an 18-inch-long rope. Braid three ropes at a time to make three large braids. For each stacked loaf, brush a large braid with some of the egg mixture top with a small braid, pressing gently. Let rise as directed. Brush with the remaining egg mixture bake as directed. Makes 3 loaves (16 servings each).Per slice: 116 cal., 3 g total fat (1 g sat. fat), 0 g trans fat, 27 mg chol., 168 mg sodium, 19 g carbo., 1 g fiber, 4 g pro.Daily Values: 2% vit. A, 1% calcium, 7% ironExchanges: 1 Starch, 0.5 Fat
- 2 tablespoons active-dry yeast
- 1/2 cup warm water (110 to 115 degrees)
- 6 tablespoons plus 4 teaspoons sugar
- 2/3 cup boiling water
- 6 tablespoons unsalted margarine, plus more for bowl and pans
- 2 tablespoons soy oil
- 2 teaspoons salt
- 3 tablespoons buckwheat honey
- 4 large eggs, room temperature
- 6 cups all-purpose flour
- 2/3 cup wheat germ
- 1 large egg yolk
- 1 cup currants
- 1 large egg, lightly beaten
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup plus 1 tablespoon sugar
- 1 large egg white
In a small bowl, combine yeast, warm water, and 4 teaspoons sugar let stand until foamy, about 5 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, mix together boiling water, margarine, soy oil, salt, honey, and remaining 6 tablespoons sugar until mixture becomes lukewarm, about 5 minutes. Add eggs, one at a time, mixing well after each addition.
Add yeast mixture and mix until well combined. Add 5 cups flour and wheat germ mix until combined. Continue adding enough of the remaining cup of flour until a soft dough forms. Turn dough out onto work surface knead until smooth, 8 to 10 minutes, dusting work surface lightly with flour if dough begins to stick.
Coat the interior of a large bowl with margarine transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 1 hour. Meanwhile, coat the interior of two 8-by-2-inch round cake pans with margarine set aside.
Turn dough out onto work surface and divide in half. Working with one half at a time, divide into three equal pieces. Roll each piece into an 18-inch long rope. Braid ropes and transfer to one of the prepared pans, fitting into circle. Repeat process with remaining half or use remaining half to make a Cinnamon-Raisin Challah loaf (see next step).
Place currants in medium bowl add enough boiling water to cover, and set aside. Form remaining piece of dough into a 12-by-18-inch rectangle. Brush with egg. In a small bowl, mix together cinnamon and sugar sprinkle over dough. Drain currants and sprinkle over cinnamon-sugar mixture cover with wax paper. Using a rolling pin, gently press cinnamon-sugar mixture and currants into dough. Remove wax paper and roll dough lengthwise, like a jelly roll. Shape roll into a round and transfer to remaining prepared pan. Using clean kitchen scissors, snip six 3/4-inch deep incisions around top of roll.
Let stand until dough is puffed and has risen above the edges of the pans, about 1 hour.
Preheat oven to 350 degrees.
In a small bowl, whisk together egg yolk with 1 tablespoon water for challah or remaining tablespoon sugar and egg white for the cinnamon-raisin challah. Brush tops of loaves with egg mixture. Transfer to oven and bake until golden, 30 to 35 minutes.
Steps To Awesome Challah Bread
- The first step to making Challah bread is to proof your active dry yeast with 1 Tbsp warm water (110 degrees F/43 degrees C) and 1 tsp all-purpose flour.
- Allow the yeast to proof for ten minutes, then start the Challah bread by combining a 1 cup portion of your flour with sugar, warmed milk, eggs that have been warmed in the shell (set them into a bowl of hot tap water for 5 minutes), egg yolks at room temperature, and the proofed yeast. Whisk the ingredients to combine them and then cover with plastic wrap and allow the yeast mixture to ferment for an hour at room temperature.
- When the hour fermenting time has passed, combine the remaining four cups of flour with the salt and then pour the fermented yeast and egg mixture over the top of the flour and salt dry mixture. Mix for roughly two minutes or until all ingredients are moistened, then cover with plastic wrap and allow to rest for 20 minutes.
- After the dough has rested for 20 minutes, (if using a stand mixer) knead the dough using the dough hook attachment on medium speed for 3 minutes, rest for 5 minutes, then return to kneading another 4-5 minutes. The dough should slap against the sides of the bowl (use a higher speed setting if needed to achieve this) and pass the 'windowpane' test when stretched. (if kneading by hand) Turn the dough out onto your floured work surface and knead for about 10 minutes. Cover with plastic wrap or a damp towel and allow to rise at room temperature for about two hours, or until the dough has doubled in size.
- Next, punch down the dough by spreading your hand in a somewhat claw-like position and pressing your fingertips into the dough. How far you press down into the dough will depend on how many air pockets you desire in your bread. In our case we want relatively few air pockets, so press down until the dough is 'deflated' halfway.
- Divide the dough into three portions and round each portion, then roll and stretch each portion out into ropes about 24 inches long. I tend to stretch mine more than roll and you will want to let the dough rest between rolling or stretching. When I get a little bit more length on each portion, I then rest the dough ropes for ten minutes before returning to stretch it out some more. Repeat this process until each section is the appropriate length.
The braided Challah loaf, after rising and before baking.
9 Delicious Ways to Enjoy a Loaf of Challah
Challah is a bread that’s steeped in tradition, holding a symbolic place at Jewish Sabbath meals and in the Rosh Hashanah spread.
But beyond its ritual significance, challah has a certain universal appeal, with a fluffy texture and eggy richness that can be exquisite even in decidedly non-kosher dishes. It’s ideal for sweets like french toast and bread pudding, and can also add an extra layer of decadence to savory sandwiches and bready casseroles.
You could easily keep a loaf of challah your drawer and find ways to eat it with every meal (and dessert, too). So ditch the squishy supermarket slices and make challah your soft-as-a-pillow bread of choice with one of these nine recipes.
1. Homemade Challah
Making any of the following recipes assumes you have a loaf to start off with. Just in case you don’t have one handy, our challah recipe will set you on the right track. Get our Challah recipe.
2. Challah French Toast with Strawberries
Gently crisped and caramelized on the outside, soft and tender on the inside, French toast is simply better with a bread like challah. Pair it up with some fruit, which will help perk up all of that eggy flavor. Get our Challah French Toast with Strawberries recipe.
3. Roasted Peach and Dulce de Leche Bread Pudding
If you’ve got a loaf that’s starting to turn stale, turn it into bread pudding, Only an armful of cream, eggs, and butter could hide those rough edges and turn them into something that’s incredibly luxurious and dreamy. Get our Roasted Peach and Dulce de Leche Bread Pudding recipe.