Savory Challah Kugel

1 large challah, crust removed and cut into chunks
1-½ cups soymilk, or pareve milk
¼ cup margarine, melted
4 eggs
¼ cup sugar
¼ cup brandy (optional)
1 red pepper, sliced thin
1 onion, sliced thin
1 zucchini, sliced thin
2 cloves garlic, minced
¼ cup olive oil
1 teaspoon cinnamon
1 teaspoon dried thyme

Cover challah with soymilk and mix together and set aside. In another bowl, beat eggs with a fork. Add sugar, melted margarine, brandy, cinnamon, and dried thyme. In a large skillet, heat olive oil; add onion, zucchini, and peppers. Cook until soft and fragrant. Add garlic. Add vegetables to the challah mixture. Now add the egg mixture to the vegetables and the challah. Pour into an ovenproof 9 x 13-inch or other decorative ovenproof dish. Drizzle with a little extra margarine. Bake in a 375 degree oven for 25 to 30 minutes.

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