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feb. 2, 2016

Carol Ungar: Recipes (Challah Kugel)

by Carol Ungar

Some Jews like to serve a bread pudding fashioned from last week’s challah at the following week’s Shabbat meal. That isn’t only because the Torah prohibits discarding edible food. During Temple times, the Show Bread, the twelve loaves that stood on the Golden Table, remained fresh from week to week. Challah kugel, repurposed from the previous week’s challah echoes this and connects the Shabbats.

This is an updated version of an old recipe. The vanilla flavored soy milk keeps the kugel pareve and also adds a wonderfully rich flavor. Because it’s so easy and lo tech, this is a great recipe to prepare with kids. They also enjoy eating it!


  • 1 medium-sized challah
  • 3 cups vanilla flavored soy milk
  • 3 eggs
  • ½ stick margarine, melted
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • 1 small Granny Smith apple, peeled, cored and grated
  • Handful dark raisins


  1. Tear challah into pieces—they don’t have to be too small. You can do this by hand.
  2. Beat eggs and soy milk together.
  3. Soak bread in mixture until soft and damp.
  4. Add sugar, cinnamon and melted margarine.
  5. Mix in grated apple and raisins.
  6. Preheat oven to 350°F.
  7. Pour into a greased eight inch round baking pan or two medium-sized loaf pans.
  8. Bake for fifty minutes or until a knife inserted into the center comes out dry or almost dry.
  9. Eat immediately.

This recipe freezes well.