Challah Kugel |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 medium to large challah, broken into pieces | 1 cup boiling water | 1 medium onion, chopped |
| 1 green pepper, chopped | 1 to 2 tablespoons oil | 1/2 teaspoon garlic powder |
| 1 teaspoon onion powder | dash of paprika | 1 to 2 eggs (depending on amount of challah) |
| 2 cups clear chicken broth | ||
| 1 | Preheat oven to 350 F. |
| 2 | Pour boiling water over challah pieces. Add additional boiling water if necessary until challah is softened. Set aside. |
| 3 | Saute onion and green pepper in oil. Mix with challah. Add garlic powder, onion powder, paprika, egg(s), and chicken broth. Mix together well. |
| 4 | Put into a 2 or 3-quart baking dish. |
| 5 | Bake uncovered for 1 to 1-1/2 hours. |