I am continuing to explore creative ways to use up leftover bread. This recipe is another adaption of my challah kugel. Somehow, once I start something, I keep pursuing it until I master the concept.
The beauty of this recipe is in its simplicity: it has minimal ingredients, and also very little sugar. Somehow, when it’s not too sweet, it feels healthier.
I really like my mother’s suggestion to bake them as cupcakes. Cupcakes cook more quickly, require less fuss when eating and improve portion control. Plus, with cupcake liners, it’s easier to clean up the pan afterwards as well. It’s a win-win for everyone.
This recipe is also very accomodating. Since I am time challenged, I find it helpful to prepare the kugel in the morning and then bake it once I get home from work in the evening.
16 oz. challah
Variations: I have not tried it yet, but, try substituting crushed matzah or rice instead of bread.
3 cups water
3 onions (or more) diced, about 2 cups
4 tablespoons oil
½ teaspoon salt, or to taste
1 teaspoon garlic powder, or to taste
½ – 1 teaspoon onion powder, or to taste
½ teaspoon pepper, or to taste
Optional: 1 teaspoon to 1 tablespoon sugar, to taste
Optional: 2 tablespoons of poppy seeds
Please note: The amount of spices depends on the bread. Since challah is relatively sweet, less sugar is required.
Preheat oven to 350* F.
Saute onions until caramelized. Crumble or break up challah (or matzah or rice) into small pieces into bowl.
Combine water and pour over challah. Mix until challah is soft, but not too mushy. Add remaining ingredients and mix well.
Pour into cupcake pans lined with cupcake holders. Bake for approximately 1 hour or until done.
Serve warm or at room temperature.
Even though it has onions, and they are not very sweet, Yaffa and Raizel have been known to eat them for breakfast too! Simple and good!