Step-by-Step Guide to Make Speedy Jam and Bread Pudding

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, jam and bread pudding. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Jam and Bread Pudding is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Jam and Bread Pudding is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook jam and bread pudding using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Jam and Bread Pudding:

1. Get 1 lb Loaf of challah cut into 1/2 " slices
2. Get 3/4 c Valley Brook Farms strawberry daiquiri jam
3. Take 4 large eggs
4. Prepare 1/2 c sugar
5. Get 2 1/2 c whole milk or half and half
6. Make ready 1 teaspoon vanilla extract
7. Prepare 4 tablespoons melted butter
8. Take For the glaze:
9. Take 2-3 tablespoons milk
10. Take 3/4 c confectioners sugar
11. Get 3 tablespoons strawberry daiquiri jam
12. Get 2 tablespoons melted butter

Instructions to make Jam and Bread Pudding:

1. 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.
2. 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
3. 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.

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