“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
This is one of my original recipes:
8 cups leftover challah, cut into 1-inch cubes
3 cups fresh or frozen mixed berries
1 cup sugar
2 cups almond milk
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ teaspoon ground nutmeg
Grease an 8-inch x 12-inch baking dish. Combine the challah and berries in the dish making sure they are well mixed.
Beat the eggs until frothy with an electric mixer at medium speed, then add the sugar and continue beating for 2-3 more minutes until thick. Add the almond milk, vanilla extract, almond extract, and nutmeg. Mix to combine. Pour the custard over the challah-berry mixture. Let it sit until the bread is soaked through, about 30 minutes.
Pre-heat the over to 375° F. Place the baking dish in a larger glass pan filled halfway with very hot water so that the custard doesn’t curdle while it is in the oven. Bake for 50 minutes. The top will be crispy and the inside soft.
If serving warm (the best way!), let the berry challah pudding rest for at least 10 minutes after taking it out of the oven. It is also good cold and can be refrigerated for several days.
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