This post originally appeared on this site on September 14, 2012. We re-share it now with our wishes for a sweet year – L’shana tovah to all of y’all!
The “Apples & Honey (Bourbon)” Challah Bread Pudding recipe I devised a few years ago has become my Rosh Hashanah tradition: a Southern-and-Jewish recipe that celebrates the season, unites my tradition with my geography, and gives me an excuse to stock up on honey bourbon. (As an added bonus, I tend to get invited to more holiday parties, and my kitchen smells awesome.) Enjoy, and may your new year be healthy, happy, and even sweeter than this dessert!
Beth’s “Apples & Honey (Bourbon)” Challah Bread Pudding
The Bread Pudding – Ingredients
- Ten cups of challah* (approximately one big loaf), torn into chunks
- One (12 oz.) can of evaporated milk
- One cup milk
- One cup half-and-half
- Five eggs, beaten
- ½ cup granulated sugar
- ½ cup honey
- ½ cup butter
- One tsp. vanilla extract
- One tsp. cinnamon
- Two tsp. baking powder
- Dash of salt
- Two cups of chopped apples
The Sauce – Ingredients
- ½ cup sugar
- ½ cup light corn syrup
- ¼ cup butter
- ¼ cup honey bourbon
Step One: Prep the pudding
First, preheat oven to 350 degrees. Lightly grease a 9″x13″ baking dish. Place the challah chunks in a large mixing bowl. In a different bowl, mix together milk, evaporated milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt. When thoroughly combined, pour mixture over challah chunks. Let it sit for about 10 minutes so the challah can absorb all the deliciousness. Then, add the apples, and spoon everything into the baking dish. Bake for approximately 35-45 minutes, until the bread pudding is a beautiful light golden color. Remove from oven and let cool 5 minutes before topping it with sauce.
Step Two: Simmer the sauce
While the bread pudding is cooling, make the sauce! Just combine sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook for about a minute, stirring it constantly. Remove from heat; stir in the honey bourbon.
Step Three: Serve it up
Immediately drizzle one tablespoon of sauce over each serving of bread pudding … l’shana tovah! (If you’re traveling with the dish, you can either bring the sauce and re-heat there, or go ahead and drizzle it over the whole bread pudding – it won’t be as gooey-and-fresh, but will coat the dish nicely and still be delicious when eaten.)
*Side note: sometimes I make apple challah to use as the challah loaf, in which case, I omit the two cups of apples from this recipe. Whatever is easiest for you – and leftover/almost-stale challah works great, since traditionally, bread pudding was used to moisten and make edible bread that was getting a little tough. Perfect, huh?
Throughout the high holiday season, we think a lot about judgment. It’s a heavy word, and also a word that brings to mind lots of possibilities. In the month of Elul, God is judging us to see what we have done in the past year and what will happen to us in the future. Knowing this we reflect and pass judgment on ourselves and, often, others.
I am going to borrow a phrase from Rachel Stern’s #BlogElul post and say: life is about perspective. She used this phrase to encourage people to see things as blessings. Here, I’d like to remind everyone that our judgments are also a matter of perspective.
When I tell people I work for a Jewish organization in Mississippi I occasionally get a response like, “there can’t be a lot of Jews there!”… and it’s true that there are not as many Jews here as there are in New York or Los Angeles. But I am sad when people say things like “It’s great that you are helping those Jews, they must really need it.”
I think this statement reflects a judgment, intentional or not, lacking in firsthand knowledge. It also reflects a judgment about what a Jewish community should look like, that it should look one certain way, when in fact there are lots of different ways to build a Jewish community. The Jewish communities that I visit have rich Jewish lives, they just might not look like the life we know in New York or Los Angeles.
“Those Jews” don’t need judgment. None of us do—but we can all use support.
I also have to be careful of my own judgments. I am a visitor in the communities I serve as an ISJL Education Fellow, and it is my job to empower educators. It is not my place to judge what a community’s priorities should be, how they should spend their resources, or which values they should hold most dear. And it is also not fair for me to judge them against any other community, Northern or Southern. Each congregation is its own special place.
Throughout this month of Elul, as I begin my fall visits and my second year as a Fellow unfolds, I will have to evaluate the strengths and weaknesses of the communities with which I work, so that I can help them plan for a successful year. As I do this I am being extra careful to evaluate, but not to judge. I want to help each community be the very best versions of themselves, whatever that might be; evaluating their needs will help guide me to what support will be most helpful.
So, too, as we celebrate Rosh Hashanah, should we strive not to judge, but rather to evaluate. To take a personal inventory of what worked for us and against us in the past year, and how we can—and what support we need.
Each congregation I work with deserves respect, evaluation, and support—not judgment; each of us deserves the same. We are all “those Jews” who “really need” that!
I’m prepping for the trip: 20 young Jews from across the country are going to meet in New Orleans
on October 19th and travel together through Mississippi and up to Memphis for a week of learning and adventure. During that time, I’ll be posting updates of our progress on Twitter and Facebook pages.
But until the TENT participants get here, I’m working hard, getting ready for their arrival – lining up speakers, prepping material, and of course, planning out where we’ll eat.
Dr. Eric Goldstein, American Jewish History professor at Emory University, will be our lead scholar, teaching two hour seminars on Southern Jewish history each day. He’s working to compile a list of academic readings for each session (I’m happy to share that list with anyone interested!) but to orient the group, many of whom have never traveled South, I’m also gathering some of my own favorite materials—films, books, websites—that explore Southern history and culture.
Curious? I thought you may be. Below are five from the list.
5. Delta Jews and Shalom Y’all
Two documentaries that we will be showing on the bus, Delta Jews and Shalom Y’all. Mike DeWitt’s “Delta Jews” focuses on small, rural communities in Mississippi Delta towns. Brian Bain’s “Shalom Y’all” covers the diversity of Jewish experience throughout the American South.
4. The Bitter Southerner
The Bitter Southerner is a beautiful website publishing original, insightful stories about the South once a week. This one about Southerners taking photos in front of azaleas is my favorite. And fair warning, this one about the Southern Foodways Alliance will make you hungry.
3. Eyes on the Prize (Part 5)
I had never seen Eyes on the Prize until I moved to Mississippi and started to study the events of the Civil Rights Movement. In Eyes on the Prize Part 5: Mississippi: Is this is America? 1962-1964, what blows me away is the amount of video footage that was captured during monumental events in the struggle for civil rights. I recommend going through the 14 hour documentary, but this hour in particular covers the events of the Freedom Summer in Mississippi 1964.
2. The Provincials
The Provincials: A Personal History of Jews in the South, by Eli Evans, is the book that I read before beginning my own Southern Jewish experience with an internship at the ISJL seven (7!) years ago. I now recommend it to my own summer interns for a great, personal look at growing up Jewish in the South.
1. The Encyclopedia of Southern Jewish Communities
Well, this one is obvious… but that doesn’t make it any less amazing! The ISJL’s own
Encyclopedia of Southern Jewish Communities is the best resource for learning about the Southern Jewish experience. Our new historian, Dr. Janet Bordelon, has been hard at work updating our Mississippi entries and sharing some 21st century stories about Southern Jews.
These were my top five, but you should also check out Matzoh Ball Gumbo, ReThink Missisippi, the Southern Foodways Alliance, Garden and Gun Magazine. Clearly this is not an exhaustive lists of all the good stuff coming out of the South these days. If you have a favorite, please share! I’ve still got a few weeks to add to the list!