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Parve
Easy
12 Servings
Allergens 
1 Hour, 10 Minutes
Diets
This sweet challah kugel is sure to be a crowd-pleaser. (Prefer less sweet? You might like Brynie Greisman’s twist on tradition: Savory Challah Kugel.)
1 medium (12-inch) challah
1 cup Carmel Admon Chardonnay or other white wine
1 cup orange juice or water
5 large baking apples, shredded
7 peaches or pears, diced
1/2 cup raisins
1 cup ground walnuts
4 eggs
1 and 1/4 cups sugar
1 teaspoon cinnamon
3/4 cup oil
Cut challah into bite-size pieces.
Combine wine and water and pour over challah. Let the challah soak until saturated.
Combine challah with remaining ingredients.
Pour into 9- x 13-inch pan baking pan. Bake at 350 degrees for one hour.
Styling and Photography by Hadassah Baalness
How Would You
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Would like to make this recipe for Rosh Hashana, but have a minhag not to eat nuts, what can be subbed instead? Also, can I leave out the raisins?