40 | SEPTEMBER 14 • 2023 

Ingredients 

1½-pound loaf very soft white 

bread, sliced 

2 cups shredded cheese (swiss, 

cheddar, muenster, monterey jack, 

chevre, brie, etc., or a mix)

2 cups other filling of choice, 

chopped (spinach, mushrooms, 

red pepper, onions, etc., or a mix)

6 large eggs

2 cups milk (lowfat is great)

1 tsp. salt

½ tsp. pepper

1 tsp. red pepper sauce, such as 

Tabasco

 

Directions
Preheat the oven to 350ºF. 
Spray a 2- to 3-quart 
shallow baking dish well 
with nonstick cooking spray. 
Arrange slices of bread on 
the bottom of the dish (you 
may have to tear or trim 
some of the bread to cover 
the bottom). Sprinkle the 
cheese and vegetables over 
the bread. End with another 
layer of bread (you may not 
use up all the bread). Set 
aside.
 In a large bowl, whisk 
the eggs lightly. Add milk, 
salt, pepper and red pepper 
sauce and whisk until 
combined. 
Very slowly, pour or ladle 
the egg mixture over the 
bread. When all the liquid 
is poured, press the bread 
down with your hands to 
soak the top layer of bread. 
Let stand for 10 minutes 
(or cover and chill up to 
overnight). 
Place the pan on a baking 
sheet and bake for about 1 
hour, or until the soufflé is 
puffed and golden. Serve 
immediately, spooned onto 
plates, or let cool and wrap 
tightly with plastic wrap 
and chill. To reheat, place 
unwrapped, in a 250ºF 

oven for 1 hour or more until 
heated through. Reheated, 
you can cut this into wedges 
like quiche. This freezes 
beautifully for up to a month. 
Makes 12 servings.

SHAKSHUKA
Ingredients 

3 Tbsp. olive oil

2 cups onions, chopped 

1 red or yellow bell pepper, 

chopped

1 tsp. minced garlic

2 pounds ripe plum tomatoes 

(unpeeled), chopped

6 large eggs

Kosher salt and pepper to taste

 

Directions
Heat oil in a large skillet, pot 
or Dutch oven over medium-
high heat. Add the onions 
and garlic and sauté for 5 
minutes. Add the tomatoes, 
bell pepper (if using) and 
salt and pepper to taste 
(start with 1 tsp. salt and ½ 
tsp. pepper), bring to a boil, 
reduce heat, cover and cook 
for 30 minutes more. Taste 
for seasoning and add more 
salt and pepper to taste.
 Break the eggs into the 
tomatoes and cook until the 
eggs are to your liking (some 
people prefer to break the 
yolks by stirring the egg 

lightly when it’s added 
to the tomatoes). Serve 
immediately as a side dish, 
serving an egg with each 
serving. Makes 6 servings. 

BAKED FRENCH TOAST
Ingredients 

1 square loaf brioche or challah 

(about 1 pound), sliced 1-inch 

thick. Do not remove crust.

6 large eggs

2 cups whole milk

1 tsp. vanilla extract

½ tsp. ground cinnamon

1 cup golden raisins

 

Sauce

½ cup (1 stick) butter

1 cup brown sugar

¼ cup real maple syrup

 

Directions
Spray a large baking dish 
with nonstick cooking spray. 
Cut the bread diagonally into 
halves. Arrange the bread in 
the baking dish, overlapping 
the slices to fit into the pan. 
Combine the eggs, milk, 
vanilla, cinnamon and raisins 
in large bowl and whisk well. 
Pour this mixture over the 
bread and cover the pan 
with plastic wrap. Allow the 
bread to soak 1 hour up to 
overnight.
Preheat the oven to 350°F. 

Uncover the baking dish and 
bake for 50-60 minutes until 
puffy and golden. Combine 
the sauce ingredients in 
a small saucepan over 
medium heat. Bring to a boil 
and stir until the sauce is 
uniform. 
Drizzle the sauce over the 
cooked French toast and 
serve, or, chill until 1 hour 
before serving. Reheat in a 
275°oven for 1 hour. Makes 
12 or more servings. 

ROASTED EGGPLANT 
SALAD WITH FETA 
CHEESE 
Ingredients

1 medium (1½ pound) eggplant cut 

into ½-inch cubes (unpeeled)

2 medium zucchini, cut into 

½-inch cubes (unpeeled)

1 red bell pepper, chopped

Extra olive oil

Toppings

1 cup red onion, chopped

1 cup mini tomatoes, halved

¼ cup fresh mint 

1 can (15 oz.) chickpeas, drained

1 cup pine nuts, optional

1 cup Italian parsley, chopped

Dressing

¼ cup olive oil

1 Tbsp. honey

3 Tbsp. red wine vinegar

continued from page 38

continued on page 42

ROSH HASHANAH
RECIPES

