What could possibly make ooey gooey pull apart monkey bread better? Using eggy sweet challah as the base.
'challah' on Serious Eats
I was a little nervous to make my first loaf because I grew up in New York City, where not only can you always get challah, you can get really awesome challah. But with Thanksgivingukkah fast approaching, there was no time for self-doubt. So I got out the stand mixer, rolled up my sleeves, ran across the street because I forgot to buy eggs, and finally got cracking.
The traditional loaf gets an autumnal upgrade with cranberries.
There's a lot of mediocre challah in this city. Here we separate the wheat from the chaff and try to identify the city's quality loaves in a range of styles for every kind of Rosh Hashanah.
Whether you choose to make it because you've got something you need to use up (eggs, milk, stale bread), or just because you love it, bread pudding delivers a whole lot of dessert satisfaction with just a small amount of effort.
It's pretty well known that most people who crowd this Coolidge Corner institution for weekend brunch aren't here for bagels and lox or pastrami sandwiches. They're here for the short-order house specialty: banana-stuffed French toast ($9.95).
In the vast world of Jewish cuisine, Los Angeles holds its own pretty darn well, with plenty of kosher (and kosher-style) delis. Baking your own challah is all well and good, but sometimes you need a quick fix. From richly eggy to crisp water-style to a few novelty options, just in time for the High Holidays, we've got you covered with these five loaves.
Challah is made from a dough that is enriched with eggs and egg yolks, honey, sugar, and vegetable oil. While it is slightly sweet, and falls on the pastry side of the restaurant kitchen, I don't consider it a dessert. Challah plays well with both sides of the sweet or savory spectrum; it's as great for French toast as it is for turkey sandwiches, and it's the perfect bread to accompany special dinners with the people you love.
A perfect challah has the following characteristics: a crackly outer shell, with a deep mahogany color. Its interior has a great pull: it doesn't break apart, so you must yank one delicious strand of eggy goodness from the next. Growing up in New York City, I've come across countless bakeries that prepare or stock fresh challah. But finding a great loaf is not easy. So we set out to track down five loaves we loved.
Pain perdu is a French nursery dessert. Meaning "lost bread," it reclaims day-old leftover bread and is the French answer to, aptly named, French toast. Challah is a traditional Jewish egg bread, slightly sweet and buttery, and very similar to...