25+ Quick And Easy Leftover Challah Recipes Bread To Try Today

Challah bread, with its rich flavor and soft, fluffy texture, is a beloved staple in many kitchens.

Whether enjoyed fresh on Shabbat, used for decadent French toast, or transformed into elegant sandwiches, this braided bread never fails to impress.

However, as delicious as it is, leftover challah can often find itself neglected in the back of the pantry, leading to the age-old dilemma of food waste.

Instead of letting that beautiful bread go stale, why not breathe new life into it?

In this article, we present over 25 creative and mouthwatering recipes that showcase the versatility of leftover challah bread.

From sweet treats like bread puddings and French toast bakes to savory dishes like strata and stuffing, there’s something for everyone to enjoy.

Get ready to turn your leftover challah into something truly delightful!

25+ Quick And Easy Leftover Challah Recipes Bread To Try Today

With these 25+ leftover challah bread recipes, you now have a plethora of delicious options to utilize every last bit of this wonderful bread.

Not only do these dishes prevent waste, but they also allow you to explore new flavors and culinary techniques.

Whether you’re whipping up a comforting bread pudding for dessert, crafting a savory strata for brunch, or creating a quick and tasty pizza, leftover challah can be the star of the show.

So the next time you have challah bread left over, don’t hesitate to get creative in the kitchen! Try out these recipes, share them with family and friends, and savor the delightful results. Happy cooking!

Challah Bread French Toast Casserole

This Challah Bread French Toast Casserole is an easy, make-ahead recipe perfect for breakfast or brunch. Using leftover challah bread adds a rich, slightly sweet flavor to the dish. The casserole is soaked overnight in a creamy egg mixture, ensuring every bite is packed with flavor. It’s great for feeding a crowd and can be customized with your favorite toppings like fresh berries, syrup, or powdered sugar.

Ingredients:

• 6 cups leftover challah bread, cubed
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt
• Butter or nonstick spray (for greasing)
• Optional toppings: powdered sugar, maple syrup, fresh berries

Instructions:

1. Grease a 9×13-inch baking dish and add the cubed challah bread, spreading it evenly.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined.
3. Pour the egg mixture over the challah cubes, pressing down gently so all the bread is soaked.
4. Cover the dish and refrigerate overnight (or at least 2 hours) to let the bread absorb the liquid.
5. Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature while the oven heats.
6. Bake the casserole for 40–45 minutes or until golden brown and cooked through.
7. Let it cool for 10 minutes before serving. Add your favorite toppings and enjoy!

This French Toast Casserole is an effortless yet delicious way to use up leftover challah bread. The overnight soak ensures the bread absorbs all the sweet, creamy goodness, resulting in a soft, custard-like texture inside and a golden crust outside. Perfect for family gatherings or a lazy weekend breakfast, it’s sure to become a favorite!

Challah Bread Pudding with Chocolate and Pecans

Challah Bread Pudding with Chocolate and Pecans is a decadent dessert that transforms your leftover challah into a delightful treat. The bread absorbs a spiced custard mixture, while rich chocolate chips and crunchy pecans add texture and flavor. This recipe is ideal for using up extra challah in a creative way and is sure to satisfy your sweet tooth.

Ingredients:

• 5 cups leftover challah bread, cut into cubes
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 cup chocolate chips
• 1/2 cup chopped pecans
• Butter (for greasing)
• Whipped cream or ice cream (optional, for serving)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. Spread the challah cubes evenly in the dish.
3. In a mixing bowl, whisk together the eggs, milk, cream, sugars, vanilla, and cinnamon until smooth.
4. Pour the custard mixture over the challah, pressing the bread down slightly to ensure it soaks up the liquid.
5. Sprinkle the chocolate chips and pecans evenly over the top.
6. Let the mixture sit for 10–15 minutes so the bread can absorb the custard.
7. Bake for 40–45 minutes, or until the pudding is set and golden on top.
8. Let it cool for a few minutes before serving, with whipped cream or ice cream on the side if desired.

This rich and comforting bread pudding is a wonderful way to give new life to your leftover challah. The combination of chocolate, pecans, and spiced custard makes every bite indulgent. Serve it warm with whipped cream or ice cream, and you’ll have a dessert that feels both familiar and special.

Savory Challah Bread Strata with Spinach and Cheese

This Savory Challah Bread Strata with Spinach and Cheese is the perfect solution for a hearty brunch or light dinner. The dish uses leftover challah bread to create a layered casserole, packed with sautéed spinach, savory cheeses, and a rich egg custard. It’s a versatile recipe that can be adapted with your favorite vegetables or proteins, making it an excellent way to make the most of leftover bread.

Ingredients:

• 6 cups leftover challah bread, cubed
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 small onion, diced
• 4 cups fresh spinach
• 1 tbsp olive oil
• Salt and pepper, to taste
• Butter (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Heat the olive oil in a skillet over medium heat, and sauté the onions and garlic until softened, about 5 minutes. Add the spinach and cook until wilted, then season with salt and pepper.
3. In a large bowl, whisk together the eggs, milk, cream, and a pinch of salt and pepper.
4. Layer half of the challah cubes in the prepared dish, followed by the sautéed spinach and onion mixture. Sprinkle half of the cheddar and Parmesan cheese over the spinach.
5. Add the remaining challah cubes on top, then pour the egg mixture evenly over the entire dish.
6. Top with the remaining cheese.
7. Let the strata sit for 20–30 minutes to absorb the custard, or refrigerate it overnight for an easy make-ahead meal.
8. Bake for 35–40 minutes, or until the top is golden brown and the center is set.
9. Allow the strata to cool for a few minutes before serving.

This savory strata is an excellent way to repurpose leftover challah into something completely new and satisfying. The combination of spinach, cheese, and custard-soaked bread makes for a comforting, wholesome dish that’s perfect for any time of day. The make-ahead option also makes it a convenient recipe for busy mornings or hosting brunch!

Challah Bread Croutons for Salads and Soups

These crispy, golden Challah Bread Croutons are a fantastic way to elevate your salads or soups while using up leftover challah bread. The bread’s natural richness and slightly sweet flavor, when toasted with olive oil and seasonings, make the perfect crunchy addition to any dish. They’re simple to make and can be stored for future use, giving new life to your challah in just minutes.

Ingredients:

• 4 cups leftover challah bread, cubed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme (or your favorite herbs)
• Salt and pepper, to taste
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the challah bread cubes with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
3. Spread the bread cubes in a single layer on the prepared baking sheet.
4. Bake for 10–15 minutes, tossing halfway through, until the croutons are golden and crispy.
5. For extra flavor, sprinkle grated Parmesan over the croutons in the last 5 minutes of baking.
6. Let the croutons cool completely before storing them in an airtight container for up to 1 week.

These homemade challah croutons are a simple yet delicious way to avoid wasting leftover bread. They add a delightful crunch to salads, soups, or even as a snack on their own. Plus, they’re easily customizable with your favorite seasonings and make-ahead friendly, making them a versatile staple in your kitchen.

Challah Bread Grilled Cheese with Caramelized Onions

Turn leftover challah into the ultimate gourmet grilled cheese sandwich. The rich, slightly sweet challah pairs perfectly with gooey melted cheese and the depth of flavor from caramelized onions. This recipe transforms a classic comfort food into something special, ideal for lunch, a quick dinner, or even a savory brunch option.

Ingredients:

• 4 slices of leftover challah bread
• 1 cup shredded Gruyère or sharp cheddar cheese
• 1 large onion, thinly sliced
• 2 tbsp butter, divided
• 1 tsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat 1 tbsp of butter and the olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they caramelize, about 15–20 minutes. Season with salt and pepper to taste.
2. Butter one side of each challah slice.
3. Heat a nonstick skillet over medium heat. Place one slice of challah, buttered side down, in the skillet.
4. Add a layer of shredded cheese and a generous spoonful of caramelized onions.
5. Top with another slice of challah, buttered side up.
6. Cook the sandwich for 3–4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
7. Repeat with the remaining ingredients to make the second sandwich.
8. Slice and serve hot.

This grilled cheese with caramelized onions is the perfect indulgence for cheese lovers and a wonderful way to repurpose leftover challah bread. The soft, buttery texture of challah combined with the sweet-savory onions and melted cheese creates a sandwich that’s both rich and satisfying, perfect for any meal.

Challah Bread Panzanella Salad

A Challah Bread Panzanella Salad is a bright, refreshing way to use leftover challah in a savory dish. Traditionally made with stale bread, this Tuscan-style salad combines cubes of toasted challah with juicy tomatoes, fresh cucumbers, and a tangy vinaigrette. It’s the perfect side dish for warm-weather meals or a light lunch that’s bursting with flavor.

Ingredients:

• 4 cups leftover challah bread, cubed
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1/4 cup crumbled feta or mozzarella (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and spread the challah cubes on a baking sheet.
2. Toast the bread cubes for 10–12 minutes, or until golden and crispy. Let them cool slightly.
3. In a large bowl, combine the toasted challah, cherry tomatoes, cucumber, red onion, and fresh basil.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
5. Pour the vinaigrette over the salad and toss to combine.
6. If using, add crumbled feta or mozzarella for extra flavor.
7. Let the salad sit for 10–15 minutes before serving to allow the bread to absorb the dressing.

This Panzanella Salad is a delightful mix of textures and flavors, from the crispness of the toasted challah to the juicy burst of tomatoes. The tangy vinaigrette ties everything together, making this a refreshing and colorful way to use leftover bread. It’s a versatile salad that’s perfect for summer picnics or light meals any time of the year.

Challah Bread Breakfast Strata with Bacon and Cheddar

This Challah Bread Breakfast Strata is a savory, cheesy, and satisfying breakfast or brunch dish, made with layers of crispy bacon, sharp cheddar cheese, and rich, egg-soaked challah. It’s perfect for feeding a crowd or preparing in advance for a busy morning. The challah’s naturally tender texture makes it ideal for absorbing the egg mixture, creating a fluffy, custard-like center with a crispy top.

Ingredients:

• 6 cups leftover challah bread, cubed
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1 small onion, diced
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Butter or nonstick spray (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a skillet, sauté the diced onion over medium heat until soft and translucent, about 5 minutes. Set aside.
3. In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, garlic powder, salt, and pepper.
4. Layer half of the challah cubes in the prepared dish. Sprinkle half of the crumbled bacon, sautéed onions, and cheddar cheese over the bread.
5. Add the remaining challah cubes and top with the rest of the bacon, onions, and cheese.
6. Pour the egg mixture evenly over the entire dish, pressing down gently so the bread absorbs the liquid.
7. Let the strata sit for 15–20 minutes, or cover and refrigerate overnight.
8. Bake for 35–40 minutes, or until the top is golden and the center is set.
9. Let it cool for 5 minutes before serving.

This Breakfast Strata is a hearty and delicious way to use up leftover challah bread. The layers of savory bacon, sharp cheddar, and creamy eggs make for a comforting meal that’s ideal for weekends or holiday brunches. With a make-ahead option, it’s also great for busy mornings when you want a hot, flavorful breakfast ready to go.

Challah Bread Bruschetta with Tomatoes and Basil

Challah Bread Bruschetta is a delightful appetizer that makes use of leftover challah by turning it into crispy, golden toasts topped with fresh tomatoes, garlic, and basil. The slightly sweet flavor of the challah complements the savory toppings, creating a delicious bite-sized treat perfect for parties, snacks, or light meals.

Ingredients:

• 1/2 loaf of leftover challah bread, sliced
• 3 cups diced ripe tomatoes
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Olive oil, for brushing the bread

Instructions:

1. Preheat the oven to 375°F (190°C). Brush both sides of the challah slices with olive oil and place them on a baking sheet.
2. Toast the bread slices in the oven for 8–10 minutes, flipping halfway through, until golden and crispy.
3. In a medium bowl, combine the diced tomatoes, minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and pepper. Stir to combine.
4. Once the bread is toasted, spoon the tomato mixture evenly over the challah slices.
5. Serve immediately for a fresh, flavorful appetizer.

This Bruschetta is a vibrant, easy-to-make appetizer that brings new life to leftover challah bread. The crispiness of the toasted challah is the perfect vessel for the juicy tomatoes and fragrant basil. It’s a crowd-pleasing dish that’s light, refreshing, and full of flavor, making it an ideal snack or starter.

Challah Bread Paninis with Turkey, Brie, and Cranberry Sauce

Transform your leftover challah bread into a gourmet sandwich with this Challah Bread Panini recipe. Stuffed with roasted turkey, creamy Brie cheese, and sweet-tangy cranberry sauce, this panini is a deliciously savory and slightly sweet option for lunch or a light dinner. The challah’s tender texture makes it perfect for grilling, resulting in a crispy exterior and melty inside.

Ingredients:

• 4 slices of leftover challah bread
• 4 oz Brie cheese, sliced
• 6 slices roasted turkey
• 2 tbsp cranberry sauce
• 1 tbsp Dijon mustard
• Butter, for spreading

Instructions:

1. Spread a thin layer of butter on one side of each challah slice.
2. On the unbuttered side of two slices, spread a thin layer of Dijon mustard, then layer with slices of Brie, roasted turkey, and cranberry sauce.
3. Top with the remaining challah slices, buttered side facing out.
4. Heat a panini press or a skillet over medium heat.
5. Cook the sandwiches for 3–4 minutes on each side (or until the bread is golden and the cheese is melted) if using a skillet, or follow the instructions for your panini press.
6. Remove from heat, slice, and serve warm.

This Turkey, Brie, and Cranberry Challah Panini is an elevated take on the classic sandwich. The rich, buttery challah crisps up beautifully when grilled, while the combination of creamy Brie and sweet cranberry sauce balances perfectly with the savory turkey. It’s a great way to use leftover challah for a comforting yet refined meal.

Challah Bread Cinnamon Roll Bake

This Challah Bread Cinnamon Roll Bake is a delightful twist on traditional cinnamon rolls, using leftover challah bread to create a decadent breakfast casserole. With layers of cinnamon-sugar goodness and a drizzle of sweet icing, this dish is perfect for a weekend brunch or a holiday treat. The challah soaks up the rich egg mixture, turning it into a soft, gooey, cinnamon-filled masterpiece.

Ingredients:

• 6 cups leftover challah bread, cubed
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 1 cup powdered sugar (for icing)
• 1–2 tbsp milk (for icing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, cinnamon, and vanilla extract.
3. Add the challah cubes to the egg mixture, tossing to coat. Let it sit for 10–15 minutes to absorb.
4. Pour the soaked bread into the prepared baking dish. Drizzle the melted butter evenly over the top, followed by the brown sugar.
5. Bake for 35–40 minutes, or until golden brown and set in the center.
6. While the bake is cooling, whisk together powdered sugar and milk to create the icing.
7. Drizzle the icing over the bake and serve warm.

This Cinnamon Roll Bake is a perfect way to transform leftover challah into a sweet, indulgent breakfast or brunch dish. The soft, custard-like texture of the challah paired with the warm cinnamon-sugar flavor and sweet icing makes this bake a hit with kids and adults alike. It’s an easy, crowd-pleasing option for family gatherings or lazy weekend mornings.

Challah Bread Stuffing with Sausage and Sage

Challah Bread Stuffing with Sausage and Sage is a savory dish that’s perfect for holiday dinners or cozy weeknight meals. The challah adds a rich, buttery texture to the stuffing, while the sausage, herbs, and vegetables bring depth and flavor. This stuffing is hearty enough to be a main course but works equally well as a side for turkey, chicken, or pork.

Ingredients:

• 6 cups leftover challah bread, cubed
• 1 lb sausage, crumbled and cooked
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup fresh sage, chopped
• 1/4 cup fresh parsley, chopped
• 2 cups chicken or vegetable broth
• 1/4 cup butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a skillet, sauté the onion, celery, and garlic in the butter until softened, about 5 minutes.
3. In a large bowl, combine the challah cubes, cooked sausage, sautéed vegetables, sage, and parsley.
4. Pour the broth over the mixture, tossing gently to combine. Add salt and pepper to taste.
5. Transfer the stuffing mixture to the prepared baking dish and cover with foil.
6. Bake for 30 minutes, then uncover and bake for an additional 15–20 minutes, or until the top is golden and crispy.
7. Let cool slightly before serving.

This hearty, flavorful stuffing is an excellent way to repurpose leftover challah into a dish fit for a holiday feast or any family meal. The savory sausage, aromatic sage, and crispy baked challah create a stuffing that’s bursting with flavor and texture. It’s the perfect accompaniment to roast meats or a cozy standalone meal.

Challah Bread Strata with Mushrooms and Gruyère

This Challah Bread Strata with Mushrooms and Gruyère is a savory, vegetarian-friendly dish that combines the rich flavor of Gruyère cheese with earthy mushrooms and fluffy, egg-soaked challah bread. It’s perfect for brunch, lunch, or a light dinner. The challah absorbs the custard beautifully, making this strata both hearty and delicate at the same time.

Ingredients:

• 6 cups leftover challah bread, cubed
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 cups Gruyère cheese, shredded
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the onions, garlic, and mushrooms, and sauté until the mushrooms are golden and the onions are soft, about 8–10 minutes. Season with salt and pepper.
3. In a large bowl, whisk together the eggs, milk, and cream. Add salt and pepper to taste.
4. In the prepared baking dish, layer half of the challah cubes, followed by the mushroom mixture and half of the shredded Gruyère.
5. Add the remaining challah cubes and pour the egg mixture over the top. Press down gently to make sure the bread absorbs the liquid.
6. Top with the remaining Gruyère cheese.
7. Let the strata sit for 20–30 minutes, or refrigerate overnight for a make-ahead option.
8. Bake for 35–40 minutes, or until the top is golden brown and the strata is set.
9. Garnish with fresh parsley and serve warm.

This Mushroom and Gruyère Challah Strata is a perfect combination of rich, cheesy goodness and earthy mushrooms, making it a comforting and flavorful meal. The Gruyère adds a sharp, nutty flavor that complements the soft, custard-soaked challah, while the mushrooms bring a meaty texture. This dish is great for feeding a crowd or as an elegant yet easy weeknight dinner.

These additional recipes offer even more creative and flavorful ways to transform your leftover challah bread into delicious meals that can suit any occasion, from breakfast to dinner.

Challah Bread French Toast Bake

This Challah Bread French Toast Bake is a warm, comforting dish that’s perfect for breakfast or brunch. The rich, eggy custard soaks into the challah, creating a soft and flavorful base, while the cinnamon and vanilla add a delightful sweetness. It’s an excellent option for serving a crowd, as it can be prepared ahead of time and baked just before serving, allowing everyone to enjoy a delicious breakfast with minimal effort.

Ingredients:

• 8 cups leftover challah bread, cubed
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup butter, melted
• Maple syrup and powdered sugar, for serving

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg.
3. Add the cubed challah to the egg mixture, stirring gently to coat. Let it sit for about 10–15 minutes to absorb the custard.
4. Pour the mixture into the prepared baking dish and drizzle the melted butter evenly over the top.
5. Bake for 40–45 minutes, or until the top is golden brown and the custard is set.
6. Allow it to cool slightly before slicing. Serve warm, drizzled with maple syrup and sprinkled with powdered sugar.

This French Toast Bake transforms leftover challah into a stunning brunch dish that’s both easy and delicious. The rich, custard-like texture and sweet flavors make it a crowd favorite, and its make-ahead nature means you can enjoy leisurely mornings without stress. Perfect for holiday gatherings or special occasions, this dish is sure to impress your guests.

Challah Bread Pizza with Fresh Vegetables

Challah Bread Pizza is a fun and creative way to use leftover challah, turning it into a delicious and satisfying meal. The slightly sweet and fluffy bread serves as a unique base for your favorite pizza toppings. This recipe allows for customization, making it easy to incorporate fresh vegetables, cheeses, and sauces for a quick dinner or a casual lunch that the whole family will love.

Ingredients:

• 4 slices of leftover challah bread
• 1 cup marinara or pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 cup assorted vegetables (bell peppers, onions, mushrooms, spinach, etc.), diced
• 1 tsp Italian seasoning
• Olive oil, for drizzling
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the challah slices on the baking sheet and lightly brush each slice with olive oil.
3. Spread a layer of marinara or pizza sauce over each slice.
4. Sprinkle the shredded mozzarella cheese evenly over the sauce, followed by the diced vegetables.
5. Sprinkle Italian seasoning over the top and drizzle with a little more olive oil.
6. Bake for 12–15 minutes, or until the cheese is bubbly and golden brown.
7. Remove from the oven and garnish with fresh basil, if desired. Slice and serve warm.

Challah Bread Pizza is a delightful and versatile dish that takes just minutes to prepare. The sweet, soft texture of the challah pairs wonderfully with the savory toppings, allowing for endless customization. This recipe not only minimizes food waste but also creates a fun and tasty meal that can satisfy both kids and adults alike. It’s perfect for weeknight dinners or as a party snack, offering a fresh twist on traditional pizza.

Challah Bread Apple Pudding

This Challah Bread Apple Pudding is a warm, comforting dessert that highlights the flavors of fall. Combining chunks of challah with tender apples, warm spices, and a creamy custard, this pudding is an ideal way to utilize leftover bread. It’s a perfect dessert for family gatherings, showcasing the delightful combination of sweet apples and soft, eggy bread.

Ingredients:

• 6 cups leftover challah bread, cubed
• 3 cups apples, peeled and diced (e.g., Granny Smith or Honeycrisp)
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 4 large eggs
• 2 cups whole milk
• 1 tsp vanilla extract
• 1/4 cup raisins or walnuts (optional)
• Powdered sugar or whipped cream, for serving

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the cubed challah, diced apples, sugar, cinnamon, nutmeg, and optional raisins or walnuts.
3. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
4. Pour the egg mixture over the bread and apple mixture, stirring gently to combine. Let it sit for about 15 minutes to allow the bread to soak up the custard.
5. Transfer the mixture to the prepared baking dish and bake for 40–45 minutes, or until the top is golden brown and set in the center.
6. Let cool slightly before serving, dusted with powdered sugar or topped with whipped cream.

This Apple Pudding is a heartwarming dessert that beautifully showcases leftover challah. The combination of sweet, tender apples and the rich, custard-like texture makes for a delightful end to any meal. It’s an easy, delicious way to make the most of your leftover bread while indulging in the comforting flavors of autumn. Perfect for gatherings or family dinners, this dish will quickly become a favorite.

Note: More recipes are coming soon!