Cheesy Challah Bake With Chestnuts

Cheesy Challah Bake With Chestnuts

By: Danit Salomon and Yehudah Salomon, Chef Halavan

Prep time: 20 minutes

Serves: 6-8 (8”*12” baking pan)

Teaspoon of Tnuva USA Unsalted Butter, softened (to grease the pan)
½ package of the 3.52 oz. Tnuva USA Unsalted Butter, softened
12-15 slices of leftover challah (or frozen challah)
1.5 cup of Roquefort cheese, crumbled into small pieces (up to 0.5”)
½ cup of dried fried onion flakes
1 cup of peeled chestnuts, chopped
1 ¼ cups of Tnuva USA Edam Sliced Cheese, grated
1 cup of 15% fat cooking cream
1 ¼ cups of whole milk
3 large eggs
1 tablespoon of honey
1 teaspoon fresh thyme leaves (thyme)
2 tablespoons finely chopped parsley
1 teaspoon salt
¼ of a teaspoon of ground white pepper
¼ of a teaspoon of freshly grated nutmeg

1. Grease a baking pan with butter. Spread the slices of challah with the soft butter, and cut them into quarters, then arrange half them on the bottom of the pan. As you layer them, make sure the buttered sides are facing upwards. Add half the amount of Roquefort cheese, one-third the amount of Tnuva USA Edam cheese, half the onion flakes and half the chestnuts over the first layer of slices, then proceed with a second layer of challah, sprinkle with Roquefort, onions and chestnuts.
2. Mix cooking cream, milk, eggs, honey, thyme, parsley and spices in a separate bowl. Pour the mixture over the contents of the baking pan. Soak for 20 minutes until the liquid is absorbed properly.
3. Heat the oven to medium low heat (320⁰F). Place the pan in the oven and bake for 20 minutes. Remove from the oven, and sprinkle the rest of the Tnuva USA Edam cheese over the challah bake.
Return the pan to the oven and bake for another 15-20 minutes until the edges of the clices begin to brown, the Edam cheese melts, and the center of the pastry is firm to the touch. Remove from oven and serve immediately.

Tnuva Products used in this recipe: