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It all started with what to do with leftover Challah....

h
HillJ May 17, 2013 06:42 PM

...and resulted in this marvelous Thai coffee bread pudding treat that knock my socks off! I followed the recipe exactly as written but I opted for whipped creme fraiche with the sugar & orange instead of heavy cream.

This would be wonderful for brunch or a coffee & dessert gathering. Super simple!

http://www.seriouseats.com/recipes/20...

How do you use up leftover Challah (beyond french toast)?

  1. o
    OhioHound May 20, 2013 05:42 AM

    Not to derail the original intent of this thread... but can you believe I've never had Challah? Not even a bite.

    HillJ, do you make or buy your Challah? Have you had good experiences with buying at grocery chains? Or only homemade or purchased from local bakeries?

    TIA.

    2 Replies
    1. re: OhioHound
      HillJ May 20, 2013 05:47 AM

      OhioH, you must try Challah at least once! It makes the best french toast going but it's one of those eggy, soft breads that becomes another lovely thing altogether when toasted.

      I know how to make my own but there are so many wonderful sources that I no longer do. I buy loaves at bakeries and a Wegman's. I've bought the Challah from Stop & Shop but didn't find it quite as authentic. Whole Foods sells whole wheat Challah in individual rounds and loaves.

      I hope you'll give Challah a try.

      1. re: HillJ
        a
        asf78 May 20, 2013 08:16 AM

        I almost always make my own because certain people who eat it have a lot of food intolerances and/or sometimes I only want much smaller loaves than can be purchased in the store.

        But. If I was stuck and had to buy it, Trader Joe's makes a pretty good challah. If you are on the east coast, there is also a brand called Zomick's which is good. There is another brand called Zaide's (or is it spelled Zayde's? can't remember) that is also good. Zaide's makes an especially tasty whole wheat challah. Zomick's and Zaide's can be found in several supermarkets that have very large kosher departments or serve a fairly large kosher-keeping clientele.

    2. PHREDDY May 20, 2013 05:13 AM

      Stuffed French toast

      1. letsindulge May 18, 2013 01:46 PM

        Layer with a custard, and fruit for trifle.

        1. y
          youareabunny May 18, 2013 11:08 AM

          Sounds delicious. What makes it Thai, the cardamom?

          1 Reply
          1. re: youareabunny
            HillJ May 18, 2013 11:12 AM

            According to the writer who posted the recipe on Serious Eats: Heady and sweet, Thai coffee is a glorious mix of a strongly brewed cup of joe and condensed milk. This bread pudding plays on those flavors, sweetening the base custard with condensed milk and adding a generous amount of espresso powder plus floral cardamom, spicy cinnamon, and almond extract. Chunks of buttery challah soak it all up. We like to go the extra mile and serve this with a homemade chilled orange whipped cream.

            So, basically the custard you pour over the bread cubes is a riff on a traditional Thai coffee.

          2. goodhealthgourmet May 18, 2013 11:02 AM

            Challah makes wonderful croutons, bread crumbs, and stuffing. It's also terrific as the bread for heated or toasted sandwiches - grilled cheese, panini (bananas & Nutella go particularly well w/challah), Monte Cristo/croque monsieur, etc. And challah kugel is delicious.

            2 Replies
            1. re: goodhealthgourmet
              HillJ May 18, 2013 11:06 AM

              kugel...now there's a dish I don't make nearly enough. Any particular tips?

              1. re: HillJ
                goodhealthgourmet May 18, 2013 01:31 PM

                It's not kugel the way you typically think of it with noodles or potato & cottage cheese. In fact, it's pretty much a bread puddin,g but you treat the bread the way you would the matzo in a matzo kugel. Instead of mixing up the custard base and pouring it over the bread, you soak the challah in milk (or non-dairy substitute) until it's saturated, squeeze out the excess, then combine it with the eggs, sugar, spices and fruit. I like to use a fork to combine everything because it allows you to mash the bread up somewhat so that it almost turns into a cohesive batter instead of chunks.

            2. grampart May 17, 2013 07:33 PM

              That looks like something I would probably enjoy but, in my world, pudding isn't something that can be cut up into chunks like that. My bread pudding is of the custard variety and I'm sure Challah would make a good one. My mother still makes it with regular old white bread and, although she enjoyed the one I made with croissants a la Ina Garten, she'll never switch.

              1 Reply
              1. re: grampart
                HillJ May 17, 2013 09:17 PM

                I've had a bread pudding with croissants and it was delicious.

              2. s
                sandylc May 17, 2013 06:48 PM

                That looks delicious, but REALLY sweet - is it?

                2 Replies
                1. re: sandylc
                  HillJ May 17, 2013 06:53 PM

                  I wouldn't say really sweet, but I did opt for the creme fraiche over the whipped heavy cream to cut back a tad on the richness. The recipe makes a very large batch of bread pudding. The flavors are more intense and therefore I would call this rich as opposed to sweet.

                  I don't eat many sweets (but I prepare a good deal of sweets) and I enjoyed this bread pudding more than most versions I've had. Thanks for asking though so I could clarify.

                  1. re: HillJ
                    s
                    sandylc May 17, 2013 07:29 PM

                    Thanks. I just might have to put it on the list!

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