Apples and honey are often eaten together during Rosh Hashanah to symbolize the hope of a sweet year to come. This recipe is dairy-free, so it's perfect to accompany a kosher meal.
- Prep time 25 minutes
- Total time 2 hours
- 10 cups cubed challah , cut in 1/2-inch pieces
- 4 McIntosh apples , peeled, cored and thinly sliced
- 1 teaspoon cinnamon
- 5 eggs
- 1/3 cup liquid honey
- 2 1/2 cups almond milk
- 1/2 cup canola or sunflower oil
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1 cup fig jam (approx)
- 1/2 cup sliced almonds
- 8 fresh Mission figs , halved lengthwise
- 2 teaspoons icing sugar
Arrange challah in single layer on 2 rimmed baking sheets; toast in 350°F oven until golden, 8 to 10 minutes.
Meanwhile, grease bottom of 8- or 9-inch (2 or 2.5 l) springform pan; line side with parchment paper. Place pan on large square of heavy-duty foil; press foil up onto side of pan.
In large bowl, toss apples with cinnamon; set aside. In separate large bowl, whisk eggs with honey until combined. Whisk in almond milk, oil, vanilla and salt.
Toss together one-third each of the challah and apple mixture with egg mixture. Transfer challah and apple mixture to prepared springform pan, pressing firmly to fill any holes. Dollop 1/2 cup of the jam by the spoonful over top. Toss together one-third each of the challah and apple mixture with egg mixture. Add challah and apple mixture to pan; top with remaining jam. Toss together remaining challah and apple mixture with egg mixture; add to pan, pressing firmly.
Drizzle with any remaining egg mixture. Top with almonds. Let rest for 30 minutes at room temperature.
Set springform pan on rimmed baking sheet; bake in 350°F oven until challah is golden and puffed and custard is set, about 1 hour. Let cool for 15 minutes before unmoulding. Top with figs and dust with icing sugar.
Tip from The Test Kitchen: In the (unlikely) event of leftovers, you can make French toast hash with the challah cake the next morning. In large skillet over medium-high heat, melt 2 tbsp butter; crumble in challah cake. Cook, stirring occasionally, until mixture becomes dark golden and crispy. Serve with whipped cream and maple syrup.
Tip: Unsure if it's kosher? Look for a reliable kosher certification on your products and ingredients or visit cor.ca to find out.
Makes 8 to 10 servings.
Nutritional facts Per each of 10 servings: about
- Fibre 5 g
- Sodium 550 mg
- Sugars 36 g
- Protein 12 g
- Calories 567
- Total fat 22 g
- Potassium 374 mg
- Cholesterol 132 mg
- Saturated fat 3 g
- Total carbohydrate 83 g
- Iron 24
- Folate 36
- Calcium 15
- Vitamin A 20
- Vitamin C 8