Jam and Bread Pudding

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 39mins
YIELD: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (1 lb) challah, sliced 12-inch thick (1 loaf)
  • 34
    cup strawberry jam, plus (or preserves)
  • 3
    tablespoons strawberry jam (or preserves)
  • 4
    large eggs
  • 12
    cup sugar
  • 2 12
    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
  • 34
Advertisement

DIRECTIONS

  • 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!
Advertisement