Challah Pudding & Stuffed Apples

CleaR oUt tHe fRozeN cHallAh fRom yOur fReezEr aNd mAke oNe rEcipE tO dO dOublE (oR eVen tRiplE!) dUty

We’re back at pre-Tishrei, and while many things in the world feel crazy and different now, this at least is something we’ve done before.

We know what’s ahead, and part of that is the sheer quantity of cooking and baking that will happen in our kitchen between now and Shmini Atzeres. As you may know from my cookbook, Rising - I'm more into serving the food than spending all day cooking it. So, I love myself a hack that allows one recipe to do double (or even triple!) duty. A note about making challah: While making challah can feel like a big deal to many people, I hope that many of you have tried it and realized that it’s not that big a deal, (especially if you’ve taken a challah class with me!) and even more importantly, it’s the most rewarding to serve, and also - it’s a mitzvah! So, I hope you don’t need more convincing that challah is a worthwhile endeavor this Tishrei. It is also a minhag that the most important time to separate challah with a bracha is in the Aseres Yemei teshuva. So if you’ve been holding off until now, go ahead and put up a full batch of dough and get in your challah mitzvah now!

This recipe assumes that you, like myself and so many others, are putting up big batches of challah. My classic recipe (using a 5 lb bag of flour) makes 8 challahs, and very often a few of those find their home in my freezer to patiently await their turn. Pre-Rosh Hashanah I like to take them all out and restock the freezer with round Tishrei challahs. But what to do with all those lovely challahs?

They can get new life as incredible Rosh Hashanah desserts, perfectly themed and extremely delicious. You can make these desserts with spelt challah, whole wheat challah, or any challah you may have on hand (even store-bought challah!)

What I love about these is there’s basically one recipe, and it can be used 3 different ways. Rosh Hashanah dessert? Done and Done. May your new year be as sweet and rewarding as these desserts, and may we celebrate this Tishrei with Moshiach.

Photos by Menush Amit

bY RochIe PinsOn

RochIe PinsOn iS a rEbbeTzin aNd sHlucHa iN dOwntOwn BrooKlyn. She iS aLso a mOtheR, aRtisT aNd aUthoR oF tHe wOrlds mOst gOrgeOus aNd cOmprEhenSive cHallAh cOokbOok RisiNg! The Book oF ChalLah. (FeldHeim, 2017) RochIe bRingS a uNiquE bLend oF wIsdoM, sPiriTual aWareNess, aNd dOwntO-eArth pRactIcalIty tO tHe mItzvAh oF cHallAh. Her vOice iS hUmorOus aNd wIse, aNd hEr eNergY iNfecTiouS, aNd sHe lEctuRes aNd lEads cHallAh wOrksHops aNd sEminArs aRounD tHe wOrld. You cAn fOlloW hEraNd hEr cHallAh jOurnEytHrouGh hEr wEbsiTe aT wWw.tHeriSingLife.nEt aNd oN iNstaGram @rOchiEpinSon

1. UpsiDe dOwn CaraMel ApplE aNd PomeGranAte PuddIng Cake

This rEcipE iS tHe bAsis fOr aLl 3 rEcipEs bElow. The tExtuRe oF tHe cAke iS rEallY sPeciAl, sOmetHing oF a cRoss bEtweEn a pUddiNg aNd a cAke. Don't tEll aNyonE tHat iT's mAde oF lEftoVer cHallAh, aNd wAtch tHeir eXpreSsioN aS tHey tAke tHeir fIrst bIte. This iS a tRuly uNusuAl aNd bEautIful dEsseRt. InstEad oF uSing a pArve mIlk, yOu cAn uSe tHe CaliFia Farm cReamEr (wHich iS a cOmbiNatiOn oF aLmonD aNd cOconUt cReam) It's sUpreMely rIch, aNd tHey cOme iN mAny fLavoR cOmbiNatiOns wHich aDds tO tHis aLreaDy dElicIous rEcipE. I tRied iT uSing tHe PecaN CaraMel fLavoR, aNd iT wAs iNcreDiblE. EnjoY!

EquiPmenT: 8” or 9” springform pan (or round baking pan) Small saucepan very good results)

Medium mixing bowl

IngrEdieNts: · whole Granny Smith Apples, peeled, quartered For CaraMel: · cup Brown Sugar · cup Unsalted Margarine (I used Earth Balance with

and cut into 1/4” thick slices

· tsp cinnamon · tsp vanilla · tsp salt

For GarnIsh: · cup pomegranate arils, for garnish · Powdered sugar, for garnish · Serve with Vanilla Ice Cream, or whipped cream

fOr tHe pUddiNg cAke: · loaf Challah, diced into 1/2” cubes. (If you have challah in your freezer, it slices the easiest when slightly frozen) The drier the challah the better! So use leftover challah, or leave the challah out a while after dicing. · cups Parve milk (soy, almond or coconut whatever your preference, or see recipe description DireCtioNs 1. Preheat your oven to 350 degrees F. 2. Spray your springform or round cake pans with nonstick cooking spray. Place springform or round baking pan in a larger pan, like a 9X13 or a baking tray. Just in case there is any leakage, this will protect your oven. 3. In a medium bowl, whisk together milk, eggs, sugar, vanilla extract, and cinnamon until combined. Place the challah cubes in the custard mixture. Gently press the challah down to fully submerge in the custard. Allow to soak while preparing the caramel and apples. medium heat, melt all caramel ingredients together. As it begins to melt, stir constantly to prevent it sticking, and cook until slightly bubbling. About 2 minutes in total. for cream option!) · large eggs · cup granulated sugar (if using a sweetened · teaspoon vanilla extract · teaspoon ground cinnamon

4. Prepare the caramel: In a small saucepan over creamer, reduce sugar by 1/4 cup) 5. Slice the Apples

6. Pour caramel sauce into the bottom of the prepared round pan. Layer sliced apples on top in a single circular layer.

7. Add the soaked challah, pouring in the last of the liquid at the end.

8. Bake in the preheated oven for 1 hour until the pudding cake is puffed and golden. A toothpick inserted in the center should come out clean.

9. Cool for a few minutes before running a knife along the edges (if not using a springform) and inverting the cake onto a serving platter.

10. Garnish with pomegranates and powdered sugar. Serve warm (if possible!) with a scoop of vanilla ice cream. Enjoy!

2. tHe iNdivIduaL vErsiOn

This rEcipE sHoulD mAke aT lEast 8-12 rAmekIns dEpenDing oN tHe sIze. FollOw tHe iNstrUctiOns aS aBove bUt dOublE tHe cAramEl rEcipE: 1. Using half of the caramel, divide evenly into greased ramekins. 2. Add 1/2 cup parve cream (like Califia farms, or coconut cream) to the reserved caramel, and warm through, to make it more liquid and easier to pour. 3. Bake for 30-35 minutes.

4. Serve (warm if possible) with a scoop of ice cream on top and top with the reserved caramel sauce

3. cHallAh pUddiNg sTuffEd aPpleS

IngrEdieNts: · Large cortland apples

· Pecans, roughly chopped (only use if not making this for Rosh Hashanah) DireCtioNs: 1. Preheat oven to 325 F

2. Using a corer, melon baller or cookie scooper, scoop out a nice sized cavity in each apple. Leaving at least 1/2” of apple all around. Be careful not to go through to the bottom of the apple, but be sure to remove the core and seeds. If the apple seems like it might tip over, you can trim a little off the bottom to help it stay upright.

3. Prepare the challah custard mixture as above.

4. If using pecans, stir in the pecans.

5. Generously stuff apples with bread mixture, mounding it on top. This top will get all crispy and delicious, so be generous!

6. Set in 9- by 13-in. baking pans, you will need 2 or 3, or use a larger roasting pan.

7. Bake until each apple is very tender when pierced, about 1 hour; check after 40 minutes and tent loosely with foil if they're getting dark.

8. Serve (warm if possible) with ice cream and the caramel sauce.