Leftover Challah Dessert

Today's recipe was supposed to be a soufflé with pear liqueur, but unfortunately I've misplaced the magazine with that recipe (and lots of other wonderful ones) somewhere. I'll keep looking until I find it. For now, though, I'm veeery, but really veeery sad about it :(

Instead, I'm offering you a different dessert. It's a tasty way to use up leftover bread. For me it was leftover chałka (a Polish sweet braided bread, much like challah) that we just couldn't finish (even though it was super delicious). So that I wouldn't have to throw the leftovers away, I decided to try this recipe.

The top of this dessert is sweet and crunchy, slightly caramelized. The middle, on the other hand, is a bit like pudding in texture.

The recipe comes from the magazine "Lust auf Genuss" – German cuisine

leftover challah dessert

Instructions:

Cut the bread into thin strips. Preheat the oven to 200°C (400°F), or 180°C (350°F) with convection. Grease 6 ramekins, 6 cm in diameter, or a baking dish (30x20 cm) with butter and sprinkle with a little sugar. Stand the bread strips upright in them so that they stick out above the ramekins. Next, beat the eggs with the remaining sugar, milk, cream, lemon zest and vanilla, and pour the mixture into the ramekins. Cut the remaining butter (about 30 g) into pieces and place them on top of the bread. Sprinkle with the brown sugar and sliced almonds and bake for 20 minutes. Serve dusted with powdered sugar.

Enjoy!

Additional information:

Each serving contains: 300 kcal, 32 g carbohydrates, 8 g protein, 16 g fat