Jam and Bread Pudding

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I love making this recipe and you can really make it your own. It's not too sweet but really savory. Thanks Bobby!

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Absolutely perfect! I didn't have strawberry jam so I used boysenberry instead and garnished with a combination of blueberries and blackberries. My kids wanted their topped with a scoop of vanilla ice cream. I served this to guests and they raved and requested the recipe, so I linked them here! Thanks, Bobby!

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I don't usually like bread pudding, but I needed to use up some old rolls, and this fit the bill. It was absolutely delicious--broiling it with the glaze on top at the end created a perfect crunchy/carmelized/sugary top--it was so amazingly good, even my picky 3 and 5 year olds ate it, and they pick what to eat based on how it looks. My only complaint was that with the jam inside and the glaze on top, the sugar was just a little too much. I think next time I make this, I will cut the jam out of the middle, and just keep it in the glaze, and add a little nutmeg. With all of that butter in it, the pudding is perfect to stand on it's own. Overall, this was just phenomenal.

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What a wonderful recipe this is! My whole family loved it, including the 18 m.o. girl who was shoving it down with both hands. My only 'tweak' was to use some croissants that were languishing in the freezer. Thank you!

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I used a combination of black and red raspberry seedless jams. I added some nutmeg to the egg/milk mixture because we like the taste of nutmeg in our bread puddings. This is beautiful coming out of the oven. Would be proud to serve it to company with a cup of coffee and some fruit for breakfast, or with dollops of whipped cream for dessert. (I also took other reviewers' tips and added a pinch of salt.

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Great recipe. I actually had some sourdough bread that was going stale that I didn't want to waste and decided to use. Surprisingly it turned out great. I only used half the sugar in the recipe and for my taste it was still plenty sweet especially with the jam in it. This is a really simple recipe and I enjoyed the crunchiness of the bread crust, yet it was soft (not mushy in the middle. I will definitely make this again if I have left overs. It's great for breakfast.

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I have made this bread pudding several times with whatever different jams or preserves on hand and with different bread rolls..it is eaten up within 2 days...a real winner...

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I have made it several times using different fruits (blackberry is my favorite and breads. It is rich but not too sweet, simple to make, and very pretty on a brunch buffet table. And yes a pinch of salt always enhances the sugar in a recipe.

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We used a whole jar of strawberry jam just trying to get a flavor layer that looked tasty enough. Texture was OK, but the whole dish just needs tweeking to make it a favorite. Next time I'll add a pinch of salt.

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I made this for our Christmas morning breakfast, I used boysenberry jam instead of strawberry and everybody loved it. It was easy to make, and so great to just pop in the oven for a busy Christmas morning!!