Jam and Bread Pudding. Press to soak and brush the top. Spoon a layer of marmalade or jam onto the soaked cubes, then top off with more bread cubes. Add the remaining butter and jam and stir until the glaze is smooth.
Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Add the remaining butter and jam and stir until the glaze is smooth. Spread the butter on both slices of bread, then spread one side of each with jam. You can have Jam and Bread Pudding using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of Jam and Bread Pudding
- Prepare 1 lb of Loaf of challah cut into 1/2 " slices.
- You need 3/4 c of Valley Brook Farms strawberry daiquiri jam.
- It’s 4 of large eggs.
- You need 1/2 c of sugar.
- It’s 2 1/2 c of whole milk or half and half.
- You need 1 teaspoon of vanilla extract.
- Prepare 4 tablespoons of melted butter.
- You need of For the glaze:.
- It’s 2-3 tablespoons of milk.
- Prepare 3/4 c of confectioners sugar.
- It’s 3 tablespoons of strawberry daiquiri jam.
- You need 2 tablespoons of melted butter.
Next get a saucepan and combine caster sugar, milk and double cream. Stir well, then heat over medium heat till hot but not bubbling. Our go-to bread pudding recipe in our Test Kitchen is this one from former staffer Maria Petrella. It's rich and lightly spiced—the perfect recipe to try if you're new to this dessert or are looking for a classic rendition of bread pudding.
Jam and Bread Pudding instructions
- Preheat the oven to 375°. Butter a 9-by-13-inch 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 of the milk and the vanilla and pour over the challah; press to soak and brush with 4 tablespoons of the butter. Cover with foil and bake for 30 minutes then remove foil and continue cooking through, until the pudding is set; remove from the oven.
- Preheat the broiler. Blend the 2 tablespoons of milk with the confectioners' 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..
This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own. Spoon mixture into prepared pan and dollop jam over bread, pressing in slightly to incorporate just a touch. Place pan in a larger dish and fill it with an inch of hot tap water.