Prep 10 mins
Cook 35 mins
The perfect way to use up Challah that is about to go stale. The recipe is from Ethel Hoffman of the Jewish Exponent. Note that the recipe must sit in the fridge over night before baking.
- 4 tablespoons butter, cut in four pieces
- 1⁄3 cup brown sugar, packed
- 1 cup pitted cherries (canned or frozen)
- 3 pitted plums, cut in quarters (canned or fresh)
- 2 teaspoons grated orange rind
- 5 slices challah (1/2-inch thick)
- 3 eggs
- 1 1⁄4 cups milk
- 1⁄2 teaspoon vanilla extract
- Place the butter in a 9-inch square baking dish. Microwave on high for 40 seconds, or until butter is melted. Stir in the sugar and spread over bottom of dish. Cover with the cherries and plums, and then sprinkle the orange rind over. Arrange the challah over the fruit in one layer. Set aside.
- In a small bowl, whisk the eggs, milk and vanilla. Pour over challah, pressing down to soak. Cover with plastic wrap. Refrigerate 6 hours or overnight.
- Bake for 35 minutes, until puffed, golden-brown and center is firm to touch. Serve at once.