From The Blog

Breaking Bread with Newman

Breaking Bread with Newman

Posted on September 25th, 2020

Matt Ghan, Camp Newman summer senior staff member and Director of Youth Engagement at Temple Bat Yam and Martee Fischman, Retreat Center Director at URJ Camp Newman, share a delicious recipes, witty banter and a love of camp!

If you make the recipes, please feel free to post on social media and tag us with @urjcampnewman and #breakingbreadwithnewman or comment below to let us know how yours turned out!

Episode 3: Simple Bread Pudding

Ingredients & Supplies
2 cups milk
2 tbs (1/4 stick) unsalted butter
1 tsp Vanilla Extract
1/3 cup sugar
Pinch of salt
1/2 Loaf of Sweet egg bread (challah, brioche) cut into 2 in cubes (5-6 cups)
2 eggs, beaten


Episode 2: Homemade Bagels

Ingredients & Supplies
1 ½ Cups Warm Water (between 100-110 degrees F)
2 ¾ tsp. Instant or Active Yeast
4 Cups Bread Flour plus more for work surface and hands
1 Tbsp. Brown Sugar
2 tsp. Salt

Coating the bowl: nonstick spray or 2 tsp. olive oil

Egg Wash: 1 egg

For Boiling
2 quarts water
¼ Cup Honey (or Malt Barley Syrup)


Episode 1: Apples & Caramel for Rosh Hashanah. Special guest, Rabbi Allie Fischman, URJ Camp Newman Director, helps with taste testing on this week’s episode.

Ingredients Needed:

8-9 cold apples

1 ¾ cups (420ml) heavy cream

1 cup (240ml) light corn syrup

2 cups (400g) packed light or dark brown sugar

¼ cup (4 tbsp; 60g) unsalted butter, at room temp

½ tspn salt

½ tspn pure vanilla extract