Mock Baba: Look what just happened to my Challah leftovers!
Feeling so smug about this! This past Friday I had minutes to decide if I could whip up a dessert for a little “pitzel” graduation my children, Chabad Washington Heights, were hosting first thing Sunday morning for the children in their Day Care Center and their families.
I looked around me, and this is what I found and put together. Hardly a recipe, but the kind of thing that tasted and looked more glorious than the modest sum of its parts. It had a texture very much like the French baba au rum (after all, baba is yeasted), spongy and rum-soaked, which got me and everyone very excited, except there was no dough making or rising, all aboard, end of story! If the way the dessert disappeared was any indication, a star was born, for all kids big and small.
Dairy-free mock baba will be perfect too: that’s how I make it
- 1 medium challah, or other soft bread, gluten-free OK too, cut up in large chunks (about 4 cups total, packed)
- 1 15-ounce can full-fat coconut milk
- 2 pouches Levana Nourishments Vanilla Bean
- 2 1/2 cups milk or milk alternative (soy, rice, almond, grain etc....)
- 4 eggs
- 1 cup all-fruit apricot preserves
- 1/2 cup maple syrup
- 3 tablespoons lemon juice
- 1/4 cup rum or bourbon
- 2/3 cup dry currants, or raisins
Preheat the oven to 350 degrees.
Process all but last ingredient in a food processor until smooth, about 1 minute. Fold in the currants with a spoon. Pour the batter into a well greased tube cake pan. Bake about one hour, or a little longer, until the top is barely set. Or pour the batter into individual molds and bake about 40 minutes. Serve warm or at room temperature, alone or with whipped cream and/or berries.
Makes about 8 servings.