Photo: Jam and Bread Pudding Recipe
Ingredients
- 1 loaf brioche, sliced 1/2-inch thick
- 3/4 cup plus 3 tablespoons strawberry preserves
- 4 large eggs
- 1/2 cup sugar
- 2 1/2 cups plus 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
- 3/4 cup confectioners' sugar
- Fresh strawberries, for garnish
Directions
Preheat the oven to 375 degrees F.
Butter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup of the jam on top and cover with the remaining bread.
Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread. Press to soak and brush the top with 4 tablespoons of the melted butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven.
Preheat the broiler. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar. Stir in the remaining melted butter and jam until the mixture is smooth. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden. Serve hot or warm, garnished with fresh strawberries.
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By mpc1930
on November 24, 2011
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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!
By vickilynn white
on May 24, 2011
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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!
By poetk80
St. Louis, MO
on May 24, 2011
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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.
Read all 32 reviews