Challah kugel is a beloved Jewish dish that brings together the rich flavors of sweet and savory in one comforting casserole. Traditionally served during Shabbat or holidays, this recipe transforms soft, fluffy challah bread into a luscious baked pudding that’s perfect for any festive table.
We love how challah kugel combines simple ingredients like eggs, sugar, cinnamon, and raisins to create a dish that’s both nostalgic and satisfying. Whether you’re new to kugel or a longtime fan, this recipe is easy to follow and delivers a perfect balance of texture and flavor every time.
Let’s dive into making this classic challah kugel that’s sure to become a family favorite and a highlight of your holiday meals.
Ingredients
To craft our classic Challah Kugel, we need a harmonious blend of ingredients that creates the perfect balance of texture and flavor. Below is a detailed breakdown to guide us through assembling this beloved dish.
For the Kugel Base
We start with the bread component, which forms the heart of the kugel’s structure:
- 6 cups of day-old challah bread, cubed into 1-inch pieces
- 1/2 cup raisins (optional, for a sweet touch)
For the Custard Mixture
The custard binds the kugel and infuses it with rich flavor and moistness:
- 4 large eggs
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup vegetable oil or melted unsalted butter
Optional Add-Ins and Toppings
To customize our Challah Kugel, consider these optional ingredients that add texture and extra flavor:
- 1/2 cup crushed cornflakes or streusel topping for a crispy crust
- 1/2 cup chopped nuts like walnuts or pecans
- 1/2 teaspoon ground nutmeg for warm spice notes
- Powdered sugar for dusting before serving
| Ingredient Category | Key Ingredients & Amounts |
|---|---|
| Kugel Base | 6 cups cubed day-old challah, 1/2 cup raisins |
| Custard Mixture | 4 eggs, 1 1/2 cups milk, 3/4 cup sugar, 1 tsp cinnamon, 1 tsp vanilla, 1/4 tsp salt, 1/4 cup oil/butter |
| Optional Add-Ins | 1/2 cup crushed cornflakes, 1/2 cup nuts, 1/2 tsp nutmeg, powdered sugar |
Equipment Needed
To prepare our Challah Kugel recipe efficiently and achieve the perfect texture and flavor, we rely on specific essential equipment. Using the right tools ensures even baking, smooth custard blending, and an ideal crust.
Essential Baking and Mixing Tools
- 9×13-inch Baking Dish: This size is ideal for baking the kugel evenly with a beautiful golden crust.
- Mixing Bowls: At least two medium bowls to separate the custard mixture and bread cubes comfortably.
- Whisk: For blending eggs, milk, sugar, and spices into a smooth custard base.
- Measuring Cups and Spoons: Precise measurements of ingredients like sugar, cinnamon, and oil are key to flavor balance.
- Rubber Spatula: For gently folding bread cubes into the custard without breaking them.
- Bread Knife: To cube the challah evenly, ensuring consistent texture throughout the kugel.
Optional Equipment for Enhanced Results
- Electric Mixer: Speeds up custard preparation, especially if adding extra ingredients like nuts or raisins.
- Strainer or Sieve: To sift powdered sugar evenly if you choose to dust the finished kugel.
- Aluminum Foil: Helps cover the baking dish if you prefer a softer top crust or want to prevent excessive browning.
Equipment Summary Table
| Equipment | Purpose | Optional/Essential |
|---|---|---|
| 9×13-inch Baking Dish | Perfect baking size and even heat | Essential |
| Mixing Bowls | Separating bread and custard | Essential |
| Whisk | Blending custard ingredients | Essential |
| Measuring Cups & Spoons | Accurate ingredient measurement | Essential |
| Rubber Spatula | Folding bread into custard | Essential |
| Bread Knife | Cubing challah bread evenly | Essential |
| Electric Mixer | Speeds blending (optional extras) | Optional |
| Strainer or Sieve | Dusting powdered sugar evenly | Optional |
| Aluminum Foil | Controls crust browning | Optional |
By assembling these tools before starting, we streamline our Challah Kugel preparation and set ourselves up for a delicious, perfectly textured dessert each time.
Prep Work
To achieve the perfect Challah Kugel, proper prep work sets the foundation for its rich texture and balanced flavors. Let’s break down the essential steps to prepare our main ingredients for a smooth cooking process.
Preparing the Challah Bread
We start by handling the challah bread correctly since it forms the base of our kugel. Use 6 cups of day-old challah bread, which absorbs the custard better than fresh bread, preventing sogginess.
- Slice the challah loaf into thick slices.
- Using a sharp bread knife, cube the slices into 1-inch pieces.
- Spread the cubes on a baking sheet and allow them to air dry for about 30 minutes if the bread is slightly fresh. This step ensures the cubes are dry enough to soak up the custard properly without becoming mushy.
| Step | Detail | Purpose |
|---|---|---|
| Use day-old challah | 6 cups cubed | Better custard absorption |
| Cut into 1-inch cubes | Uniform size | Even cooking |
| Air dry if needed | 30 minutes | Prevent soggy texture |
Prepping Additional Ingredients
Next, we prep the rest of the ingredients to streamline the mixing process.
- Crack 4 large eggs into a mixing bowl.
- Whisk eggs thoroughly along with:
-
1 ½ cups whole milk
-
¾ cup granulated sugar
-
1 teaspoon ground cinnamon
-
1 teaspoon vanilla extract
-
¼ teaspoon salt
- If using raisins, measure ½ cup and rinse them briefly; pat dry to avoid excess moisture.
- Optional toppings such as crushed cornflakes or streusel should be prepared in small bowls to add later for a crispy crust.
By organizing these ingredients and tools before combining, we ensure a seamless assembly of our Challah Kugel with optimal flavor infusion and consistent texture.
Directions
Follow these detailed steps to create a perfectly textured Challah Kugel that is both rich and comforting. Each stage ensures we build layers of flavor and achieve the ideal custard-soaked bread pudding.
Making the Custard Mixture
- Crack 4 large eggs into a large mixing bowl.
- Whisk vigorously until the yolks and whites combine into a smooth, consistent mixture.
- Gradually add 1 1/2 cups of whole milk while continuing to whisk for a creamy texture.
- Incorporate 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt into the egg-milk base.
- Whisk thoroughly to dissolve the sugar and evenly distribute the spices and vanilla, infusing the custard with warm aromatic notes.
- Slowly stream in 1/4 cup vegetable oil or melted unsalted butter while whisking to enhance moisture and richness.
“The custard mixture binds the challah cubes while adding a sweet-spiced layer that makes this kugel unforgettable.”
Assembling the Kugel
- Place 6 cups of day-old challah bread cubes into a large mixing bowl.
- Optional: Add 1/2 cup raisins for bursts of natural sweetness.
- Pour the custard mixture evenly over the cubed challah.
- Using a rubber spatula, gently fold the custard into the bread cubes, ensuring each piece is fully saturated but not mushy.
- Let the mixture rest for 10 minutes to allow the bread to absorb the custard fully.
- Lightly grease a 9×13-inch baking dish with butter or oil.
- Transfer the custard-soaked challah mixture into the prepared dish and spread evenly.
- Optional topping ideas: Sprinkle crushed cornflakes, streusel, or chopped nuts for a crispy crust.
Baking Instructions
| Step | Detail | Temperature & Time |
|---|---|---|
| Preheat oven | Prepare the oven to the correct temperature | 350°F (175°C) |
| Bake | Place the prepared kugel in the oven | 50 to 60 minutes |
| Cover (optional) | Tent with aluminum foil if top browns too fast | Remove foil last 10 minutes of baking |
| Check doneness | Insert a toothpick in the center, it should come out clean | Indicates fully set custard |
| Rest before serving | Let the kugel cool slightly before slicing | 10 to 15 minutes |
“Baking at 350°F allows the kugel to develop a golden crust while setting the custard inside to silky perfection.”
Our Challah Kugel emerges from the oven with a beautifully caramelized top, soft interior, and a delightful aroma of cinnamon and vanilla that fills the kitchen.
Serving Suggestions
When it comes to serving Challah Kugel, we want to highlight its versatility and how it can elevate any meal. Here are some easy and delicious serving ideas to make the most of this classic dish.
Pairings to Enhance Flavor
- Serve warm challah kugel alongside a hearty protein like roast chicken or brisket. The rich sweetness and custardy texture complement savory meats perfectly.
- For a lighter option, pair with a fresh green salad dressed in tangy vinaigrette. The contrast balances the mild sweetness of the kugel.
- Accompany with steamed vegetables such as green beans or sautéed spinach to add color and nutrition to your plate.
Ideal Meal Occasions
| Occasion | Serving Idea | Why It Works |
|---|---|---|
| Shabbat Dinner | Serve Challah Kugel as a side dish | Tradition and crowd-pleaser |
| Holiday Brunch | Offer warm kugel with fresh fruit salad | Sweetness complements fresh flavors |
| Family Gatherings | Cut into squares for an easy buffet | Easy to serve and universally loved |
Toppings and Garnishes
- Dust with powdered sugar for a sweet finishing touch that enhances the aroma and visual appeal.
- Top with a drizzle of honey or maple syrup for added sweetness and moisture.
- Sprinkle toasted nuts such as slivered almonds or walnuts on top for a crunchy texture contrast.
- For a savory twist, add a sprinkle of sea salt or cracked black pepper to balance the sweetness.
Serving Tip: Allow the kugel to cool for about 10 minutes after baking. This makes slicing easier and helps the flavors settle for a more satisfying bite.
Presentation Ideas
- Cut the Challah Kugel into even squares or rectangles for neat plating.
- Use a decorative platter or rustic wooden board to highlight the golden caramelized crust.
- Garnish with fresh herbs like mint or parsley for a pop of color and freshness.
By following these serving suggestions we transform our Challah Kugel recipe into a centerpiece that enhances any meal experience seamlessly.
Make-Ahead and Storage Tips
To enjoy our Challah Kugel with convenience and maintain its delightful texture and flavor, mastering make-ahead and storage techniques is essential. Here’s how we can prepare ahead and store our kugel properly.
Make-Ahead Preparation
- Assemble in Advance: We can prepare the kugel mixture up to 24 hours before baking. After combining the custard and challah cubes, cover the dish tightly with plastic wrap or aluminum foil, then refrigerate. This resting period allows the bread to absorb the custard fully, enhancing moisture and flavor.
- Pre-Baking Storage: If prepping the kugel the night before a special meal, keep the unbaked kugel chilled in the fridge. Remove the cover in the last 10 minutes of baking if you want a crispier crust.
Baking from Refrigerated
- When baking the kugel directly from the fridge, increase baking time by 10 to 15 minutes to ensure it cooks evenly through the chilled mixture.
- Cover with foil for the first 30 minutes to prevent top over-browning, then uncover to brown the crust perfectly.
Storing Leftovers
- Once cooled to room temperature, transfer leftover challah kugel to an airtight container or cover the baking dish securely with plastic wrap or foil.
- Store the kugel in the refrigerator for up to 4 days. To maintain the texture, avoid prolonged refrigeration which can dry out the bread pudding.
Freezing Instructions
- Challah kugel freezes well for longer storage. After baking and cooling:
- Cut into individual portions.
- Wrap pieces tightly in plastic wrap then place in a freezer-safe bag or container.
- Freeze for up to 3 months.
- To reheat frozen kugel, thaw overnight in the refrigerator and warm in a 350°F oven for 15 to 20 minutes until heated through.
Reheating Tips
- Heat leftover kugel covered with foil in the oven at 350°F for 15-20 minutes.
- For a crispier top, remove the foil in the last 5 minutes.
- Alternatively, we can microwave individual portions for 1-2 minutes but oven reheating preserves texture better.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerate uncooked | Up to 24 hours | Keep covered, add extra bake time |
| Refrigerate cooked | Up to 4 days | Store airtight, avoid drying out |
| Freeze cooked | Up to 3 months | Wrap tightly, thaw overnight before use |
Conclusion
Challah kugel brings warmth and tradition to any table with its perfect balance of flavors and textures. It’s a dish that’s both approachable for everyday meals and special enough for celebrations. With a few simple ingredients and some thoughtful preparation, we can create a comforting casserole that delights family and friends alike.
Whether served as a sweet side or a satisfying main, this recipe invites us to enjoy a taste of heritage while making new memories. Once you try it, challah kugel is sure to become a staple in your kitchen and a favorite at your gatherings.
Frequently Asked Questions
What is challah kugel?
Challah kugel is a traditional Jewish casserole made from cubed challah bread soaked in a sweet custard mixture, then baked until golden. It combines sweet and savory flavors in a comforting pudding-like dish often enjoyed on Shabbat and holidays.
What ingredients are needed to make challah kugel?
The main ingredients include day-old challah bread, eggs, whole milk, granulated sugar, ground cinnamon, vanilla extract, salt, and vegetable oil or melted butter. Raisins and optional toppings like crushed cornflakes or nuts can be added for extra flavor and texture.
Why use day-old challah bread?
Day-old challah bread absorbs the custard better without becoming too soggy, ensuring the kugel has the perfect texture with a soft interior and caramelized crust.
How long should I bake challah kugel?
Bake the kugel at 350°F for 50 to 60 minutes until the top is golden brown and a knife inserted in the center comes out clean.
Can I prepare challah kugel in advance?
Yes, you can assemble the kugel up to 24 hours ahead, refrigerate it unbaked, and bake it later. Adjust baking time if baking from chilled for best results.
How should I store leftover kugel?
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven to maintain texture and flavor.
What are some serving suggestions for challah kugel?
Serve warm as a side with roast chicken, brisket, salads, or steamed vegetables. Top with powdered sugar, honey, or toasted nuts to enhance sweetness and presentation.
What equipment is needed for making challah kugel?
You’ll need a 9×13-inch baking dish, mixing bowls, whisk, measuring cups and spoons, a rubber spatula, and a bread knife. Optional tools include an electric mixer, strainer, and aluminum foil.
Can I customize challah kugel with add-ins?
Yes, you can add raisins, nuts, ground nutmeg, or top with streusel or crushed cornflakes for extra crunch and flavor to personalize your dish.
Is challah kugel suitable for special occasions?
Absolutely! It’s a perfect dish for Shabbat dinners, holiday brunches, family gatherings, or any occasion where a comforting, delicious side is welcome.