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Pulling apart the challah on Shabbat is a much anticipated moment in our house. The idea that you can touch the bread (we give thanks for the washing hands tradition), and then wrestle away your own section of it, no knives, no dainty slices, is irresistible.

Of course, at the end of Shabbat this often leaves us with a much loved, aka mangled, challah. Enter the Sunday morning challah breakfast strada.

Take whatever portion of challah that remains in your bread box and coarsely cut it into 3-inch hunks. In the recipes below, use enough challah to cover an 8×8-inch greased baking dish, and prepare to soak it in egg and a variety of other ingredients. Serve the whole thing alongside a fruit salad, and you’ll have a nice alternative to the classic bagel brunch, and with hardly any effort.

Challah and Black Bean Strada

Serves 4-6

Leftover challah
8 eggs
1/3 cup milk
½ tsp. cumin
½ tsp. chile powder
1 tsp. dried oregano
¾ tsp. salt
Plenty of freshly ground black pepper
4-oz. can fire-roasted green chilies, drained
1½ cups cooked black beans (from a can or leftovers)
1½ cups shredded pepper jack cheese

Preheat oven to 375 degrees. Grease an 8×8-inch baking pan. Arrange challah to cover bottom. In a bowl, whisk together eggs, milk, cumin, chile powder, oregano, salt and pepper. Pour over challah. Top with chilies, black beans and cheese. Bake for 25-30 minutes until puffed and golden.

Challah and Spinach Strada

Serves 4-6

Leftover challah
8 eggs
1/3 cup milk
1/3 cup crumbled feta
3/4 tsp. salt
Plenty of freshly ground black pepper
2 cups fresh spinach leaves, coarsely chopped
4 green onions, chopped (remove roots and most of green stems)
1 cup shredded sharp cheddar cheese

Preheat oven to 375 degrees. Grease an 8×8-inch baking pan. Arrange challah to cover bottom. In a bowl, whisk together eggs, milk, feta, salt and pepper. Fold in spinach. Pour over challah. Top with green onions and cheese. Bake for 25-30 minutes until puffed and golden.

Challah, Zucchini and Fresh Herb Strada

Serves 4-6

Leftover challah
8 eggs
1/3 cup milk
4 oz. goat cheese
1 Tbs. fresh thyme leaves
2 Tbs. fresh marjoram leaves, coarsely chopped
3 Tbs. fresh flat leaf parsley, coarsely chopped
3/4 tsp. salt
Plenty of freshly ground black pepper
2 cups zucchini, diced in 1/2-inch pieces
4 green onions, chopped (remove roots and most of green stems)
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees. Grease an 8×8-inch baking pan. Arrange challah to cover bottom. In a bowl, whisk together eggs, milk, goat cheese, all herbs, salt and pepper. Pour over challah. Top with zucchini, green onions and Parmesan cheese. Bake for 25-30 minutes until puffed and golden.

Lime and Mint Melon Salad

Serves 8-10

1 small seedless watermelon
1 cantaloupe
Juice of two limes (about ¼ cup)
2/3 cup julienned mint

Cut melon in cubes. Place in a large salad bowl. Squeeze lime over melon, top with mint and toss.