You can never have too many bread pudding recipes since there is frequently a need to do something with that leftover challah. This is a no-bake version.
1 challah, broken into small pieces
4 pints strawberries (about 8 cups)
1 cup sugar
1 tablespoon lemon juice
Ice cream or whipped cream
In a large saucepan, combine strawberries, sugar and lemon juice and cook over medium heat for about 10 minutes. Press to release some of the juices, remove from heat and cool. Place challah pieces in a large bowl and pour strawberries mixture over top. Let sit until bread has absorbed liquid – 10 to 15 minutes. Pour into greased 9 x 5-inch loaf pan. Cover and refrigerate – for at least 8 hours. Unmold and slice to serve. Put a dollop of vanilla ice cream (pareve or dairy) or whipped cream on the side.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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