Challah Kugel


12 oz. Leftover Challah

1 ½ C Water

1 ½ C Non-Dairy Creamer

3 Eggs, beaten

½ C Sugar

2 t Vanilla

2 t Cinnamon

½ to 1 C Raisins

2 T Margarine


Preheat oven to 375°F. Use up the leftover challah from Shabbat, double the recipe if you have more leftovers.

Crumble challah into a medium bowl. Pour non dairy creamer and water over crumbled challah and let soak for 10 min. Add remaining ingredients and mix well. If using Raisin challah, leave the raisins out.

Pour into greased Bundt pan or an 8 x 11 pans and bake for 1 hour or until sides pull away from pan and liquid has evaporated.

Created by: Tatiana Gondelman