by Chris Brugler.

ChrisBruglerMarking the beginning of fall, this tasty dish is delicious served both at room temperature and warm. It is not only sweet and savory, but also filled with nutritious ingredients. Couscous is low in fat, filled with protein, potassium, and the antioxidant, selenium. Raisins are fat-free, cholesterol-free, low in sodium, and high in fiber. Butternut squash has fiber, potassium, vitamin B6, and is low in fat, making it a heart-friendly “power food”.


couscouspicMakes 8 servings

  • 2 cups Israeli couscous
  • 1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 teaspoon crushed garlic
  • 3 tablespoons cup chopped Italian parsley
  • 4 tablespoon chopped scallions
  • 2 cups Chicken broth
  • 1/4 cup almonds slivers, toasted
  • 1/4 cup golden raisins
  • 1/4 cup dried cranberries
  • 1/4 cup pomegranate seeds to sprinkle at the end

Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until it’s just beginning to turn golden. Add the squash and cook for 8 minutes. Then add the garlic and cook for an additional 1 minute, making sure the garlic does not burn. Add to a large bowl with the dried fruit.

In a medium saucepan, heat a little olive oil on medium-high heat, then add couscous and stir constantly until slightly browned (approx. 3 – 5 minutes). Then add chicken broth and bring to the boil. (be careful there will be a lot of steam). Reduce heat to medium low and cover. Simmer for 10 -12 minutes (or until liquid has evaporated). Transfer cooked couscous to a large bowl and set aside to cool.

Mix couscous, parsley, scallions and almonds to the vegetable and fruit mixture. Season with salt and pepper.

Sprinkle with pomegranate seeds.


This easy to follow recipe is an innocent indulgence. The lightly spiced, extra thick bread pudding with rich vanilla notes brings on the homey feeling. After using bread from the Challah King you will never be able to use plain bread again.

BreadpuddinMakes 8 servings

  • 2 loaves of white chocolate challah from the Challah King of Beverly Hills
  • 4 tablespoons (1/2 stick) butter
  • 1 cup sugar
  • 3 large eggs, beaten
  • 2 cups half & half
  • 2 tablespoons vanilla extract
  • 2 teaspoons ground cinnamon
  • Mint – garnish

Preheat oven to 350°F.

Cut the challah into small dice and place in a butter 3-quart casserole dish.

Combine sugar, eggs, half & half, vanilla extract, and cinnamon. Mix well.

Pour the custard mixture over the bread in the baking dish make sure it’s coated. Let the pudding sit for 25 minutes, so the bread can fully absorb the custard

Bake 40 minutes or until puffy and set.

Remove, and let stand 10 minutes before serving.

Cut the pudding into desired size. Serve with whipped cream, caramel and mint


  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Pour the cream into a mixing bowl and add the sugar and vanilla.

Using a hand mixer, beat the cream to a firm consistency (approx.’ 3-4 minutes). Taste, and adjust vanilla and sugar to your liking. Chill until ready to be served.


  • 3/4 cup butter
  • 1 1/4 cups brown sugar
  • 2 1/2 tablespoons water
  • 1/4 teaspoon salt
  • 2 tablespoon vanilla extract
  • 3/4 cup evaporated milk

Combine butter, brown sugar, water, and salt in a saucepan, over medium heat, stirring constantly.

Stirring constantly, bring to boil for 3 to 5 minutes depending upon thickness desired.

Remove from heat and stir in evaporated milk and vanilla.

Chris Brugler Catering is one of Los Angeles’ premier catering companies. For more information please visit or for over 11 flavors of challah bread.