"Dairy menus are popular in Jewish homes where dietary laws prohibit mixing meat and dairy. Challah is a traditional, special bread eaten on the Sabbath that originated in Eastern Europe in the 15th century. It is one of the most cherished Jewish foods and no one would ever think of disposing any leftovers."
1 tablespoon vegetable oil
1 medium-large onion, diced
1 tablespoon minced fresh garlic
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
4 cups milk, divided
1 (6 ounce) can tomato paste
8 large eggs, well beaten
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
10 cups cubed challah
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PREHEAT oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.)
HEAT oil in a large pot over medium-high heat; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer.
STIR in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat.
WHISK together 1 cup of milk and tomato paste in a medium bowl, until well combined; whisk in remaining milk.
WHISK milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated.
SPOON mixture into muffin pans (mixture doesn't expand in oven, so you can make larger ones if you prefer).
BAKE for 15 to 20 minutes or until tops are lightly browned.
What - no reviews yet? I haven't made it yet, but apparently can't post without giving a star rating, so I'll go 5 just in case it's as GREAT as it sounds. I will have to cut it at least in half - or maybe 1/4 for my tiny family. Looks like a treasure to use up old bread ( and GIFT the results to my friends) I can't wait to try this recipe.