Israeli Brunch Delight: Shakshuka and Labneh-Stuffed Challah Bread Pudding

Allergens

Contains no common allergens unless specified.

Ingredients

• Challah bread (1 loaf) Labneh cheese (8 oz) Eggs (6 large) Tomato sauce (2 cups) Bell peppers (2, diced) Onion (1, finely chopped) Garlic (3 cloves, minced) Paprika (2 tsp) Cumin (1 tsp) Cayenne pepper (1/2 tsp) Fresh parsley (chopped) Fresh cilantro (chopped) Feta cheese (crumbled, for garnish) Olive oil (for brushing and cooking)

Instructions

1. Preheat the oven to 350°F (175°C). Slice the challah bread into 1 inch thick slices and arrange them on a baking sheet, leaving space between each slice. Brush the top of each slice with olive oil and bake for 8 minutes or until lightly golden brown. Remove from oven and let cool.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and bell peppers, and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the tomato sauce, paprika, cumin, and cayenne pepper. Bring to a simmer and let it cook for 10 minutes. Season with salt and pepper to taste.
4. In a separate bowl, mix together the labneh cheese and chopped fresh herbs.
5. Arrange the cooled challah bread slices in a single layer in a large baking dish or skillet. Spread a generous layer of labneh cheese mixture on each slice, then pour the shakshuka sauce over the top.
6. Bake for 20 25 minutes or until the edges of the bread are crispy and the shakshuka sauce is bubbly. Remove from oven and let cool slightly before serving.
7. Garnish with crumbled feta cheese, a sprinkle of fresh herbs, and enjoy your luxurious Israeli brunch!

Chef’s Insight

The combination of creamy labneh cheese, fluffy challah bread, and tangy shakshuka sauce creates a symphony of flavors and textures that will satisfy your taste buds and leave you craving more!