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Challah Kugel


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Challah Kugel


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Challah Kugel

This is my favorite way to use up leftover challah. You can save scraps in the freezer until you have a enough and make this tasty comforting kugel.


  • Prep Time : 15 min min
  • Cook Time : 45 min
  • Ready Time : 1 hour


6 - 8 servings


  • 2 tablespoons olive oil
  • 2 large loaves day-old or stale water challah, crusts removed and cubed as for croutons
  • 2 tablespoons Consommé Mix
  • 1/8 teaspoon coarse black pepper
  • 3 eggs, beaten
  • 1 teaspoon baking powder
  • 2 tablespoons seasoned bread crumbs


  1. Preheat oven to 400 degrees F.
  2. Place oil in a 9 x 5 x 3-inch loaf pan and place in oven.
  3. Place cubed challah in a colander and wet it quickly and lightly; put your fingers under the running water to lighten the flow, moving the colander so none of the bread gets too wet. Sprinkle with just enough water to dampen challah; do not drench it.
  4. Squeeze out excess water. Challah should look and feel like wet rags.
  5. In a large bowl, gently fold together challah, consommé mix, pepper, eggs, baking powder and bread crumbs. Don’t over mix, but evenly disperse ingredients. The mixture should still be lumpy.
  6. Remove loaf pan from oven and pour challah mixture into loaf pan.
  7. Lower oven temperature to 375 degrees. Bake, uncovered, for 45 minutes until top is golden to dark brown and crunchy.
  8. Cut into squares and serve warm.


Water challah is essential to this dish’s success: Do not use egg challah.

If you don’t have enough leftover scraps, you can fake stale old bread. Just bake slices of fresh bread on a cookie sheet for approximately 30 minutes at about 200 degrees F. If the heat is too high your bread will toast, which is exactly what you don’t want. The goal is to just suck the moisture out of it.

Contributed by: Quick & Kosher, JAMIE GELLER

My very first real success! Thanks to Grandma Martha’s patience, I have now mastered her famous recipe−most probably because I made her stay on the phone and walk me through each step “holding my hand” and offering much needed emotional support.

I bake this kugel in our family-heirloom, grease-stained, metal loaf pan. To my surprise, it even comes out great (with the quantities doubled) in a 9 x 13-inch disposable pan! It’s a dish made from leftovers, yet a novelty at the table. What could be better?



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




10 Responses to Challah Kugel

  1. avatar says: junea

    You need to add the word “baking” on your list of ingred. for baking powder. Also, your video said to bake it at 400 degrees, which is better? And, the print is very small when I print from this site, is there any way you can make it bogger and easier to read? Thanks.

  2. avatar says: Barbara

    What is water challah. I make my own challah often, but have never seen a recipe without eggs. Where would I buy water challah?

  3. avatar says: chani

    Can you substitute anything for the breadcrumbs?

  4. avatar says: Sara Rice

    What is “Consommé Mix”?

  5. avatar says: Rivky

    Can this kugel be made in advance and frozen?

    • yes, it is not as fluffy and fresh and light as it is when just out of the oven BUT I do, do it all the time.

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