Ingredients: *1-1 ½ 16 oz. loaves of challah Tear into pieces (with crust ok) and briefly soak in water; squeeze as much water out as possible, but not totally dry. *1 ½ cups sugar *6 large eggs, beaten slightly with whisk or fork to combine *6 cups peeled and sliced apples (pears & other fruit could also be added) (ok to do ½ peeled and ½ not…..depends how tired my wrists are ) *1 tsp salt *Cinnamon ½ to 1 tsp depending if you add vanilla/personal taste *Lemon Juice-basically put some in bowl where sliced apples are so no browning. Stir after every apple sliced, put in bowl. *½ cup oil (Canola or Vegetable) Maybe olive, but I’ve never used in recipe.
Mix all together and put into lightly greased aluminum pans---I use foil lasagna pan or 9 ½ x 13 pyrex….or smaller foil pans so can freeze. Can be served as a side dish, hot or cold, or as a hot dessert, sometimes with whipped cream or custard. Bake at 325 F for 40-50 minutes, covered with foil. Remove covering for the last 15 minutes and sprinkle some cinnamon sugar on top.
Original poster on Jewish Food Digest in 2000 said ”It stays nicely on the plata on Shabbat morning on a “klee shani” and it doesn’t get burnt”. She cut the oil down to ½ cup instead of ¾ cup and so do I. Add raisins if you have and sometimes 1 tsp. of vanilla extract depending on taste. Note: If adding raisins, use about ¾ -1 cup, depending on size. Sultana Golden Raisins can be bigger than regular white or dark raisins, and can always be cut in half.
Bobbi Bernstein