Just like sourdough baguettes or homemade bread, challah goes stale after only one day of making it. Rather than chuck the remaining pieces, turn to one of these recipes that uses day-old challah, so all your hard work making and braiding doesn't go to waste. With so many options for using it up, there's no reason to toss any leftover loaf.
- Slice the leftover pieces, wrap them tightly, and freeze the same day your challah is made to prevent it from becoming stale. Then toast the pieces another day to refresh them.
- Use the bread to make bread pudding or a strata.
- Bake croutons to toss in salads or garnish soups.
- Swap out white bread for challah in a basic french toast recipe.
- Homemade breadcrumbs couldn't be easier to make; freeze them in a resealable bag and use them at your leisure for meatballs or to bread chicken or fish.
- Slice the challah and whip up your favorite grilled cheese or panini.
Challah is a rich, dense Jewish bread, similar to brioche. It's often served during the weekend for Sabbath meals and is famous for its plaited appearance. During high holidays like Rosh Hashanah, the braided challah may be rolled into a circular shape to signify the cycle of a year. 
>Making homemade challah is no easy feat — particularly the first time around, it may be a nerve-racking, less-than-pretty experience, but as long as the dough rises and it reaches the ideal temperature in the oven, you should end up with challah that has a crunchy, bright golden crust and soft, moist center. 
Even though making challah dough is a several-hour-long process, it is incredibly rewarding to transform flour and yeast into fluffy balls of dough. 
With practice, rolling and braiding the dough into intricate plaits will become easier. While you can top the bread with poppy seeds or sesame seeds, this recipe just contains a simple egg wash that bakes into a shiny exterior.
The recipe makes two loaves, but one is plenty for a table of five people. Feel free to half the recipe or freeze a loaf for another day. 
