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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 5 |
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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! 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!
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