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Challah Monkey Bread

Serious Eats Alexandra Penfold 7 comments

What could possibly make ooey gooey pull apart monkey bread better? Using eggy sweet challah as the base. More

Wake and Bake: Cranberry Challah

Sweets Carrie Vasios Mullins 4 comments

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. More

Cranberry Challah

Serious Eats Carrie Vasios Mullins 2 comments

The traditional loaf gets an autumnal upgrade with cranberries. More

Good Bread: Challah To Seek Out for Rosh Hashanah in NYC

New York Andrew Coe 7 comments

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. More

Classic Challah Bread Pudding

Serious Eats Lauren Weisenthal 4 comments

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. More

Banana-Stuffed French Toast from Zaftigs in Brookline, MA

Hub Grub Liz Bomze 4 comments

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). More

Los Angeles: 7 Challah Loaves We Love

Katie Robbins 7 comments

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. More

Sweet Technique: Braiding Challah

Sweets Lauren Weisenthal 3 comments

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. More

NYC Challah Bread: 5 Loaves We Love

New York Leah Douglas 37 comments

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. More

Challah Pain Perdu with Vanilla Crème Anglaise

Serious Eats Kerry Saretsky 9 comments

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... More

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