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