Whole Wheat Challah with Almond Streusel

What’s wonderful about challah is that it can be used in so many ways. As a child, I ate a few slices for breakfast every Friday, with butter and preserves, carefully picking out the raisins. (I hate raisins!) On Saturdays, the challah was soaked in eggs and milk, then fried to golden brown and dusted with powdered sugar. On Sundays, we ate it toasted with fabulously melty cheese. Baking challah is very rewarding. Everyone loves this whole wheat version, which has a nuttier flavor. I sprink