Jam and Bread Pudding

Name: Jam and Bread Pudding
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 1 lb Loaf of challah cut into 1/2 " slices; 3/4 c Valley Brook Farms strawberry daiquiri jam; 4 large eggs; 1/2 c sugar; 2 1/2 c whole milk or half and half; 1 teaspoon vanilla extract; 4 tablespoons melted butter; For the glaze:; 2-3 tablespoons milk; 3/4 c confectioners sugar; 3 tablespoons strawberry daiquiri jam; 2 tablespoons melted butter

Claudia Sanders Good Intentions Culinary Services @Claudia_GICS

Chapel Hill, NC

Here is an easy brunch/dessert recipe inspired by Mardi Gras and New Orleans

Claudia Sanders Good Intentions Culinary Services @Claudia_GICS

Chapel Hill, NC

Here is an easy brunch/dessert recipe inspired by Mardi Gras and New Orleans

Saved

Ingredients

about an hour

6 to 8 servings

1 lbLoaf of challah cut into 1/2 " slices
3/4 cValley Brook Farms strawberry daiquiri jam
4large eggs
1/2 csugar
2 1/2 cwhole milk or half and half
1 teaspoonvanilla extract
4 tablespoonsmelted butter
For the glaze:
2-3 tablespoonsmilk
3/4 cconfectioners sugar
3 tablespoonsstrawberry daiquiri jam
2 tablespoonsmelted butter

Saved

Steps

about an hour

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.