Mimi12/15/10




I serve this as a kugel for yom tov or shabbos. As my family aren't big fans of potato kugels this is what I make instead. Most people remove the crust of the challah. I don't find it necessary and I think it gives the challah a nice color.






  • SERVING/YIELD
    2-3 loaf pans


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #2980

























INGREDIENTS













  • 1 large challah










  • 5 eggs










  • ¾ cup oil










  • ¾ cup sugar










  • 1 vanilla pudding










  • 1 Tbsp vanilla sugar










  • ¼ cup coffee whitener










  • 2 Tbsp sugar










  • 1 tsp cinnamon










  1. Soak the entire challah in bowl of water. Let it soak for 5 minutes. Squeeze out all excess water.



  2. Combine the eggs, oil, sugar, vanilla sugar, pudding and coffee whitener.



  3. Mix in the squeezed challah and mix well.



  4. Pour into 2 or 3 loaf pans.



  5. Sprinkle the cinnamon and sugar on top.



  6. Bake at 350F for 1 hour uncovered.



  7. Serve warm.















CONVERTER





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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 

an addition

Rating:
 
5.0
Reviewed by dvasha
July 17, 2011
 

I make this but also add some sliced apples to it, it is delicious!

 
 
 
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