ואל תאמר לכשאפנה אשנה, שמא לא תפנה
It is written in Perkei Avot (Ethics of the Fathers): Do not say, “When I have leisure time, I will study,” for you may never have leisure. (2:4)
According to the commentaries, this means that “one must consciously set aside time for study and spiritual growth.”
Now, I would not like to imply that blogging is on the same spiritual level as learning Torah.
But, with respect to blogging, I have extrapolated the above quote to mean: If I wait for things to calm down to blog, I will never blog.
As I shared in May, I am a big believer in the importance of rigorous self-care. As the primary caregiver for my family, I find blogging to be a fun and wonderfully creative outlet. Since blogging helps me cope, it’s time to post!
Challah kugel is a great way to use up leftover challah. Kugel in general is one of Yaffa’s favorite dishes, and this kugel in particular is especially yummy.
16 oz challah
1 ½ cups water
1 ½ cups milk (I used rice milk)
Optional: use apple or orange juice for either or all of the liquid instead
1/2 – 1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons oil
Optional: ½ to 1 cup raisins, crushed pineapple or sliced apples
Preheat oven to 375* F.
Crumble or break up challah into small pieces into bowl. Combine water (or juice) and milk and pour over challah. Mix until challah is soft, but not too mushy. Add remaining ingredients and mix well.
Pour into pan and bake for approximately 1 hour or until done.
The texture is particularly creamy when it is baked in a deeper pan containing about 1 inch of water.
When I do not used a hot water bath, I bake it in a 350* F oven instead. It depends on how time challenged I am at that moment.
Variations: This recipe is really my basic formula for any sweet kugel. During Passover, I used crushed matzah instead of bread. To make it gluten free, I use rice, and blend with an immersion blender until smooth.
I consider this to be one of my signature kugel recipes. It is always a hit!
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