The perfect way to use up leftover challah, these challah French toast kabobs are a fun Shabbat activity for the whole family. No matter the age, getting children involved in the kitchen can be a great way to spend time together, and help to teach invaluable life lessons and skills. Kids can get excited about special Shabbat foods from an early age. Cooking is a major part of Shabbat, so if you’re looking for ways to create some Shabbat rituals in your family, Saturday breakfast is an easy one — just remember to bake or pick up a challah for Friday night! We’ve outlined sample tasks that children, aged 18 months and up can help get involved with, but every child is different, so feel free to adapt it to whatever works best for your family. Shabbat shalom!
Strawberry Challah French Toast Kabobs
Serves: 4-6 Ingredients:
· ½ large challah
· ½ cup milk (dairy or plant-based)
· 4 large eggs
· 2 Tbsp. honey, divided
· 1 tsp. vanilla
· 8-10 whole strawberries
· ½ cup plain yogurt
· 1 Tbsp. coconut oil or butter
· 8-10 wooden skewers
Cut the challah into 1-inch cubes, set aside. 18 months:add challah cubes to a large bowl or tray 4+ years: if comfortable, use a plastic knife to cut the challah into cubes.
In a bowl, whisk milk, eggs, 1 tbsp honey, and vanilla until combined. Pour over challah cubes, stirring to coat all pieces. 18 months – 3 years: pour milk and vanilla into the bowl 4-5 years: pour milk and vanilla into the bowl, crack the egg, stir the ingredients together. Stir challah and egg mixture. 6+ years: pour milk and vanilla into the bowl, crack the egg, stir the ingredients together. Pour egg mixture over challah, stir challah to coat.
Cut the tops off of the strawberries, or use a straw starting from the bottom of the berry and push the straw up to remove the tops. Set aside. 18+ months: help to wash strawberries 4-6 years: use a straw or plastic knife to hull the strawberries 6+ years: use a straw or small knife to hull the strawberries
Heat oil or butter in a non-stick skillet over medium heat. Add challah cubes to the pan, cooking for 2-3 minutes or until golden. Remove from pan, and place on a plate to cool slightly.
Build the kabob by threading alternating challah French toast and strawberries on the skewer, finishing with a challah French toast, challah cube, strawberry and a final challah cube. 4+ years: thread the French toast and strawberries onto the skewer
In a small bowl, combine yogurt and remaining honey. 4+ years: stir honey and yogurt until combined.
Serve challah French toast kabobs with yogurt dip.
Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.