In a large bowl, toss the toasted bread with the vegetables, almonds, parsley and apples.
Season with two heavy pinches of salt and pepper.
Add heavy cream and eggs and mix thoroughly to combine.
Transfer wet stuffing mixture to a baking dish.
Bake until golden and set, about an hour or so.
Tips
To make challah croutons, the process is easier than you'd imagine. Just cut the bread into 1 inch cube sized pieces and you can enjoy it with a good warm bowl of soup (that you prefer) The beauty of this dish is that you can have it with any type of main course meal!
Glaze the top of the bread properly with the beaten eggs. It's better if you beat the eggs with a sprinkle of salt (around a teaspoon amount of sea salt or kosher salt) This will help the breads flavor to enhance and give out a beautiful golden cored crust on top of the bread.
Nutrition
Nutrition Facts
Jake Cohen Challah Recipe
Amount per Serving
Calories
160
% Daily Value*
Fat
142
g
218
%
Saturated Fat
46
g
288
%
Trans Fat
0
g
Polyunsaturated Fat
25
g
Monounsaturated Fat
55
g
Cholesterol
1021
mg
340
%
Sodium
6835
mg
297
%
Potassium
5053
mg
144
%
Carbohydrates
674
g
225
%
Fiber
63
g
263
%
Sugar
137
g
152
%
Protein
147
g
294
%
Vitamin A
32825
IU
657
%
Vitamin C
171
mg
207
%
Calcium
1570
mg
157
%
Iron
52
mg
289
%
* Percent Daily Values are based on a 2000 calorie diet.