This White Chocolate-Sour Cherry-Browned Butter Challah Pudding (whew!) is the lavish result of a frugal plot. Composed of leftover challah, Sparkling Sour Cherry Float remnants, and the standard fridge triumvirate of butter, eggs, and milk, it has modest beginnings but a rich finish.

The white chocolate chips provide a sweet, melty contrast to the sour cherries, and the thick custard that binds the recipe together adds a tart edge. This bread pudding would be the star of any Sunday brunch, and also doubles as a dairy-delicious Shavuot dessert.

White Chocolate Cherry Challah Pudding
Yields 3-4 cups of liquid (about 6 serves)

Ingredients

Butter, or cooking spray for casserole dish
8 cups stale challah cubes* (5-6 1-inch slices)
4 tablespoons butter
1½ cups white chocolate chips
Reserved Sparkling Sour Cherry Float cherries or 1 can of Morello cherries, drained
5 eggs
1 cup milk (not skim)
1 cup sour cream, Greek yogurt, crème fraiche
3/4 cup sugar
2 teaspoons vanilla extract or ½ vanilla bean scrapings
½ cup semi-sweet chocolate chips or white choc chips, optional

Directions

1. Place challah cubes in a well-buttered casserole dish (13″x9″).

2. Melt butter in a small skillet over medium-high heat. Continue cooking, constantly swirling pan until butter is dark golden brown (about 1-2 minutes). Drizzle the browned butter evenly over the challah cubes.

3. Spread the chocolate chips and cherries over the challah cubes. Set aside momentarily as you prepare the custard.

4. In a large mixing bowl whisk the eggs, then add the milk, sour cream/greek yogurt/crème fraiche, sugar, and vanilla. Pour the egg mixture over the bread cubes. Push down on the bread cubes with the back of a spoon, making sure the bread is submerged and fully absorbing the eggy mixture.

5. Allow to sit for at least 30 minutes and up to 2 hours. Bake uncovered at 350F for 40-50 minutes or until  golden brown, and when a knife inserted in center comes out clean.

Optional: Melt extra choc chips (semi-sweet or white) and drizzle artfully over cooled pudding.

*To dry challah cubes: Spread the challah out in a single layer on a baking sheet. Bake at 300F for 10-15 minutes, stirring 2 or three times.

The post Not Your Bubbe’s Recipe: White Chocolate Cherry Challah Pudding appeared first on Jewcy.

The various ethical, environmental, and cultural issues surrounding honey have been considered and discussed on Hazon’s blog The Jew and the Carrot, both in posts and comments. Leah has explored whether honey is “kosher” for vegans, and wondered if there’s “any ethics-based diet that *doesn’t* have a little bit of hypocrisy clouding up its ideals.” Michael Croland from HeebnVegan explained that the issue does little to promote veganism, and pointed us in the direction of this Satya Mag article on the subject.  Meanwhile, Rabbi Shmuel has suggested that we should critically re-examine the Rosh Hashanah custom of dipping apples in honey, and explore alternatives such as maple syrup, while Rabbi Debbie Prinz joined the conversation with a lip-smacking guest post on how we can integrate chocolate into our Rosh Hashanah celebrations.

Rather than continue the debate on whether honey is vegan, eco-kosher, or even just kosher (Leah notes that she has always “puzzled over how eating a food created by a decidedly non-kosher creature could be considered okay for the Tribe”), I’m offering a number of delicious, vegan, kosher, and organic ideas and recipes for a sweet new year.

Agave Nectar: Derived from the succulent plant of the same name, agave is like honey’s sophisticated big sister. Satisfyingly sweet and sticky, it makes for a perfect apple dip, plus it has a low glycemic index, a long shelf-life, and it won’t crystallize.  Madhava Agave Nectar is available in different grades, is certified organic, and is kosher. It’s available online and at many markets across the U.S.

Maple Syrup: As Rabbi Shmuel noted, maple syrup is an ideal choice for Rosh Hashanah thanks to its rich symbolism and earthy sweetness.  “Maples,” he explains, “represent the ultimate in chesed (loving-kindness) giving freely of not only their wood and shelter but their sap—their very essence.” Shady Maple Farm offers certified organic, kosher, pure maple syrup, as do Coombs Family Farms, Highland Sugarworks, and a host of others.

Brown Rice Syrup: Rich in rice protein concentrates, brown rice syrup has been said to have a healthy effect on cholesterol levels, and may help to reduce the risk of cardiovascular disease. Because it’s produced from a whole food source and is composed of simple sugars, brown rice syrup is considered to be one of the healthiest sweeteners in the natural food industry.  With a light, sweet flavor and the consistency of honey, this is another great option to experiment with on Rosh Hashanah. Lundberg Family Farms offers brown rice syrup that’s organic, eco-farmed, vegan, kosher, and gluten free!

Date Honey: References to honey in the Torah are believed to have been about honey made from dates. This is quite possibly the ultimate symbolic Rosh Hashanah food, and also the hardest to find. Our own Leah offered a recipe on the Lilith’s blog, but you may still have time to track some down at a local Middle Eastern market, or order it online in time for the holiday. Try here and here.

Chocolate: It’s incredibly easy to find vegan chocolate these days, and what’s more, you can often find vegan chocolate that’s also organic and fair-trade. Simply melt some semisweet, vegan chocolate chips with a drop of soy milk or oil in a saucepan over medium heat. Allow it to cool a bit before dipping your apples, bread, and fingers!

Vegan Caramel Sauce: Little goes better with apples than sweet, sticky, mouth-watering caramel. Unfortunately for vegans, caramel often contains milk and butter.  Not to worry, though!  Try one of these recipes for vegan caramel sauce, which creates a thick, sweet, pourable alternative.

(Image by Chiot’s Run, via Flickr)

The post Vegan Honey Alternatives for a Sweet Rosh Hashanah appeared first on Jewcy.