Jam and Bread Pudding

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!

• Ready In: 39 mins
• Yields: 6-8

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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!