Prep 15 mins
Cook 24 mins
Well, this is a multi-cultural recipe! It uses Challah bread, making it Jewish, Canadian strawberry jam, and is an English recipe. Go figure! This dessert is also a wonderful breakfast, topped with maple syrup!
- 1 (1 lb) challah, sliced 12-inch thick (1 loaf)
- 3⁄4 cup strawberry jam, plus (or preserves)
- 3 tablespoons strawberry jam (or preserves)
- 4 large eggs
- 1⁄2 cup sugar
- 2 1⁄2 cups whole milk or 2 1⁄2 cups half-and-half, plus
- 1 tablespoon whole milk or 1 tablespoon half-and-half
- 1 teaspoon vanilla
- 6 tablespoons unsalted butter, melted
- 3⁄4 cup powdered sugar
- Preheat the oven to 375*F. Butter a 9"x13" glass baking dish. Arrange half of the challah in the dish; tear the slices to fit. Spread 3/4 cup of the jam on top; cover with the remaining challah.
- Whisk the eggs, sugar, 2 1/2 cups milk and vanilla and pour over the challah; press to soak and brush with 4 tbls. of the butter. Cover with foil and bake for 24 minutes, removing the foil halfway through, until the pudding is set; remove from the oven.
- Preheat the broiler. Blend the remaining 1 tbls. of milk with the powdered sugar. Add the remaining butter and jam and stir until the glaze is smooth. Spread all but 1/4 cup of the glaze over the pudding and broil until the glaze is golden. Drizzle the bread pudding with the remaining glaze and serve. Enjoy!
I used a French cinnamon loaf instead of challah so kept this pud multicultural - it is pure comfort food. I skipped the glaze just to cut the sugar a weeny bit and found it just perfect without it.It certainly brightened up our dreary winter evening.