Challah Kugel

Challah Kugel 

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.

Challah Kugel


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

4 eggs

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.

All the ingredients mixed in the pot.


In the pan, ready to bake.

Final outcome.


I consider this to be one of my signature kugel recipes. It is always a hit!




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28 thoughts on “Challah Kugel

  1. Sarah Ferguson and Choppy August 30, 2017 at 10:53 AM Reply

    What wonderful words – and a great looking recipe!

    Liked by 2 people

  2. Osyth August 28, 2017 at 6:45 AM Reply

    It’s SO good to see you and I hope you are mostly above rather than below the line. It is so true that there is never a perfect time and it is also true that the hardest step is the first. Rather like the log-bridge I walked across high above a raging river high in the Belledonne Mountains a couple of months ago. I dithered and dithered and then I took the plunge. And after that first step each one became a tiny bit easier – still requiring focus, concentration and a pinch of bravery, but each one easier than the last. The recipe looks divine but yours always hit the mark with me!

    Liked by 2 people

  3. SimpletoWow August 27, 2017 at 8:35 PM Reply

    Loved the recipe and most of all, your inspiration!

    Liked by 2 people

    • Cooking For The Time Challenged August 27, 2017 at 8:44 PM Reply

      Thank you. It may have been a bit of a stretch, but I figure the same principle applies: Something is better than nothing. And, little things always add up.🦋


  4. koolkosherkitchen August 27, 2017 at 12:41 PM Reply

    Wonderful too have you back, and with a yummy recipe! I hope the girls are doing find and starting a new exciting school year in good spirits.

    Liked by 1 person

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