Beyond Friday night: A loaf of possibilities
There's something special about a freshly baked challah on the Shabbat table. The golden braided loaf, its slightly sweet aroma and the anticipation of tearing off that first soft piece. When my friend Pam's homemade challah is on the table, it's hard to resist sneaking a bite before everyone gathers. Don’t look too closely at the underside of the loaf. I may have already helped myself!
But what happens to the challah after Friday night?
For some, the answer is simple: “What leftovers?”
For the rest of us, that half-eaten loaf presents a delicious opportunity. Challah may be the star of Shabbat, but it has a surprisingly impressive résumé beyond Friday night.
French toast is perhaps its most celebrated encore. Thick slices soak up eggs, milk and cinnamon, creating a breakfast that might even convince teenagers to get out of bed before noon. Challah also makes wonderful bread pudding, golden croutons for soup or salad, and a particularly indulgent grilled cheese sandwich. And if you've never made challah French toast casserole for weekend brunch, it's an easy way to impress guests while doing most of the work the night before.
Of course, every family has its own challah traditions, and sometimes the best recipes begin with whatever happens to be left on the kitchen counter. I asked friends and family how they give leftover challah a second life. Their responses ranged from practical to predictable.
Sandy shared, “I sometimes break apart the savory leftover challah into smaller pieces and leave it in a paper bag for a few days. Then I put it in the food processor and make breadcrumbs for my schnitzel.”
Daria said, “French toast — that is usually dinner for the boys one night a week.”
And Sue? “Never had that problem! I hear bread pudding is nice.”
Clearly, not everyone's challah lives long enough to become leftovers.
One of my favorite things about Jewish food is how recipes travel through families and friendships, gathering stories along the way. My friend Pam’s homemade challah, adapted from a recipe passed down by our friend Steff’s Bubbie, has become something of a Shabbat tradition. Whenever Pam is invited to dinner, everyone knows she’ll arrive with her challah, and we all look forward to it! There’s nothing quite like gathering with friends, sharing a meal and passing around a loaf made with love and maybe a few white chocolate chips. I’ve included her recipe so you can bring a little of that tradition to your own table.
And while challah has mastered the art of disappearing by Saturday morning, with Thanksgiving just around the corner, perhaps it's time to give challah a starring role at another holiday table.
Challah's rich, tender texture and slightly sweet flavor make it an excellent foundation for stuffing. Combined with sautéed onions, celery, fresh herbs and a little olive oil, it becomes a savory side dish that might just give the turkey some competition. Add toasted pecans for a little crunch or keep it simple with traditional herbs and vegetables.
It's also a lovely way to bring a little Jewish tradition to a holiday centered around gratitude, family and sharing a meal.
Whether your challah comes from a favorite Rhode Island bakery, a treasured family recipe or a friend's kitchen, it’s a reminder that some of our favorite foods don't need to be reserved for special occasions.
So the next time you bake or pick up challah for Shabbat, consider getting two loaves — one for Friday night and one for whatever delicious adventure comes next.
A few places to find challah in Rhode Island and Southern Massachusetts:
Certified kosher:
NAVAD Bakery: www.navad.co. Order online for pick-up at various locations.
Stop & Shop Bakery: (Bread products labeled KVH pareve are certified) – 333 West River St., Providence
Lieba's Challah: Chabad of Southern Rhode Island: chabadsri.com. Order for pick-up.
BJs Wholesale Club: bjs.com. (The bakery is not kosher, so shoppers should look for a recognized kosher symbol on the packaged product.)
Southern Massachusetts:
Zayde’s Market: zaydesmarket.com. 15 Washington St., Canton
Non-kosher certified but worth noting:
Maven’s Delicatessen: mavensdeli.com. 727 East Ave, Pawtucket
Oak Bakeshop: oakbakeshop.com. 130 Cypress St, Providence
Seven Stars Bakery: sevenstarsbakery.com. Various locations throughout Rhode Island.
Know of others? We’d love to hear from you! Send us a message at editor @ jewishallianceri.org.
Pam’s Shabbat Challah
Serves: 8+ | Prep: A few hours; most is hands-off waiting for dough to rise | Bake: 35 minutes
Ingredients
2 packets active dry yeast (5 tsp)
½ cup sugar
1¾ cups warm water
3 eggs
1 cup vegetable oil
1 tablespoon salt
6-7 cups flour
1 egg, beaten (egg glaze)
Bag of white chocolate chips (optional)
Instructions
Dissolve yeast and sugar in warm water. Let sit for 10 minutes.
Add eggs, oil and salt. Mix together.
Add half the flour and mix together.
Gradually add remaining flour until the dough is manageable. Note: if you want to make white chocolate chip challah, add a bag of white chocolate chips before the last 1 or 2 cups of flour.
Knead dough until smooth and elastic.
Oil the entire surface of the dough, cover with a wet cloth, and let rise for 1 hour.
Shape challah and place on a well-greased baking sheet.
Punch down dough and remove a small piece for the mitzvah of separating challah.
Divide dough into 3 equal pieces and roll each into a 12-inch rope, tapering the ends.
Arrange the 3 ropes side by side and pinch together at the top.
Braid tightly, alternating right and left ropes over the center, without stretching the dough.
Pinch ends together.
Let rise for another hour.
Preheat oven to 350°F.
Brush challah with beaten egg.
Bake until golden brown, approximately 35 minutes.
Challah Stuffing with Fresh Herbs
A savory challah stuffing featuring tender vegetables, fragrant herbs and rich olive oil. Optional pecans add a festive touch, but the stuffing is equally delicious without them. Golden and crisp on top, soft and flavorful inside, it's a delicious addition to the Thanksgiving table.
Serves: 8 | Prep: 30 minutes, plus optional overnight drying | Bake: 45–50 minutes
Ingredients
1 large challah loaf (about 1 pound), cut into ¾-inch cubes
⅓ cup extra-virgin olive oil, plus more for greasing
1 large yellow onion, diced
3 celery stalks, diced
1 large carrot, finely diced
2 garlic cloves, minced
1½ tablespoons fresh sage, chopped
1 teaspoon dried thyme
½ teaspoon dried rosemary
2 tablespoons fresh flat-leaf parsley, chopped
⅓ cup pecans, coarsely chopped (optional)
2 cups chicken or vegetable broth
2 large eggs, lightly beaten
1 teaspoon kosher salt, to taste
½ teaspoon freshly ground black pepper
Instructions
1. Prepare the challah. Cut challah into ¾-inch cubes and spread on baking sheets. Leave uncovered overnight to dry or bake at 300°F for 20–25 minutes until dry but not browned.
2. Cook the vegetables. Preheat oven to 350°F. Heat olive oil in a large skillet over medium heat. Add onions and cook for 8-10 minutes until softened and lightly golden. Add celery and carrot and cook another 6-8 minutes. Stir in garlic, sage, thyme, rosemary, salt and pepper and cook for 1-2 minutes. Remove from heat and stir in parsley, and optional pecans.
3. Combine. Place dried challah cubes in a large bowl and toss with the vegetable mixture. Whisk eggs with 2 cups of broth and pour gradually over the challah, tossing gently. Add more broth as needed until moist but not soggy.
4. Bake. Transfer to a lightly oiled 9 × 13-inch baking dish. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake another 20-25 minutes until golden brown, crisp on top and the center reaches 165°F. Let rest 5-10 minutes before serving.
Recipe Notes
Optional additions: Pecans add flavor and contrasting texture but are not necessary. No ingredient adjustments are required, although you may need slightly less broth without them.
Make ahead: Dry the challah overnight and prepare the vegetable mixture up to one day ahead. Refrigerate the vegetables separately. Combine with broth and eggs just before baking.
JODI GREENBERG is a member of the board of the Jewish Alliance of Greater Rhode Island.
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