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.)
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.
Notes:
Serve hot or cold.
Variations:
Make it a noodle kugel: Omit challah, wine and water. Use 1 package (12 ounces) thin noodles, cooked in salt water and drained. Proceed as above.
Description:
Styling and Photography by Hadassah Baalness
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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?