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Jam and Bread Pudding: A Deliciously Unexpected Culinary Adventure

The scent of baking bread has always transported me back to my grandmother’s kitchen. Her secret weapon wasn’t just her skill, but her ability to transform humble ingredients into something extraordinary. One particular memory stands out: a rainy afternoon, a loaf of challah past its prime, and a jar of homemade strawberry jam. What emerged from the oven was a warm, comforting bread pudding, its golden crust hinting at the sweet surprise within. It wasn’t just dessert; it was a testament to resourcefulness and love, a tradition I’m thrilled to share.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 24 minutes
Broil Time: A few minutes
Total Time: Approximately 39 minutes
Servings: Varies depending on slice size, approximately 8-10
Yield: One 9×13 inch baking dish
Dietary Type: Not specified, contains dairy and eggs.

Ingredients

1 (1 lb) challah, sliced 1/2-inch thick (1 loaf)
3/4 cup strawberry jam, plus 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

Equipment Needed

9″x13″ glass baking dish
Whisk
Mixing bowls
Measuring cups and spoons
Foil

Instructions

Begin by preheating your oven to 375°F (190°C). While the oven is heating, butter a 9″x13″ glass baking dish generously. This will prevent the bread pudding from sticking and ensure easy removal later.
Arrange half of the challah slices in the buttered baking dish. You may need to tear the slices to fit snugly and evenly across the bottom of the dish. Don’t worry about perfection; the slightly irregular shapes will add to the rustic charm of the finished pudding.
Spread 3/4 cup of the strawberry jam evenly over the challah layer. Make sure to distribute the jam to the edges for consistent flavor throughout the bread pudding. This layer of jam will melt into the bread as it bakes, creating a delicious, gooey filling.
Cover the jam layer with the remaining challah slices. Again, tear the bread as needed to ensure a relatively even layer.
In a large mixing bowl, whisk together the eggs, sugar, 2 1/2 cups of milk (or half-and-half), and vanilla. Whisk until the mixture is smooth and the sugar is fully dissolved. This custard base will soak into the bread and create the creamy texture of the pudding.
Pour the custard mixture evenly over the challah in the baking dish. Gently press down on the bread to help it soak up the custard. This is a crucial step, as it ensures that the bread pudding is moist and evenly saturated.
Brush 4 tablespoons of the melted butter over the top of the bread. This will help the bread brown beautifully and add a rich flavor to the crust.
Cover the baking dish with foil and bake for 12 minutes. This initial covered baking period helps the bread pudding steam and prevents the top from browning too quickly.
Remove the foil and continue baking for another 12 minutes, or until the pudding is set and the top is golden brown. The pudding is done when a knife inserted into the center comes out mostly clean. If the top is browning too quickly, you can loosely tent it with foil for the last few minutes of baking.
Once the bread pudding is set, remove it from the oven and let it cool slightly while you prepare the glaze.
Preheat the broiler.
In a small bowl, blend the remaining 1 tablespoon of milk (or half-and-half) with the powdered sugar.
Add the remaining 2 tablespoons of melted butter and 3 tablespoons of strawberry jam to the powdered sugar mixture and stir until the glaze is smooth. If the glaze is too thick, add a tiny bit more milk to thin it out.
Spread all but 1/4 cup of the glaze evenly over the top of the bread pudding.
Broil the bread pudding until the glaze is golden and bubbly, watching carefully to prevent burning. This should only take a minute or two. Keep a close eye on it!
Drizzle the bread pudding with the remaining glaze and serve warm. Enjoy!

Expert Tips & Tricks

Use stale challah: Bread pudding is the perfect way to use up stale bread. Slightly dried-out bread absorbs the custard better, resulting in a more flavorful and less soggy pudding.
Infuse the milk: For an extra layer of flavor, infuse the milk with citrus zest (lemon, orange) or spices like cinnamon or nutmeg while heating it gently on the stovetop. Strain before using.
Adjust sweetness: Taste the custard mixture before pouring it over the bread. Adjust the amount of sugar to your preference, depending on the sweetness of your jam.
Toasting the bread: Lightly toasting the challah slices before assembling the pudding can add a delightful textural contrast.

Serving & Storage Suggestions

Serve the jam and bread pudding warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of maple syrup or a sprinkle of powdered sugar also makes a lovely finishing touch.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, gently warm in the oven or microwave until heated through. You can also freeze individual portions for longer storage. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	742.5 kcal	N/A
Total Fat	22.8 g	35%
Saturated Fat	11.5 g	57%
Cholesterol	220.5 mg	73%
Sodium	484 mg	20%
Total Carbohydrate	120 g	39%
Dietary Fiber	2.5 g	9%
Sugars	71.7 g	286%
Protein	15.1 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Different Bread: While challah is wonderful, brioche, croissants, or even day-old sourdough can also be used. Adjust the amount of custard depending on the density of the bread.
Other Jams/Preserves: Experiment with different flavors of jam or preserves, such as raspberry, apricot, or fig.
Add Nuts: Sprinkle chopped nuts (almonds, pecans, walnuts) over the bread pudding before baking for added texture and flavor.
Chocolate Chips: Add chocolate chips (milk, dark, or white) to the custard mixture for a chocolatey twist.
Citrus Zest: Add orange or lemon zest to the custard mixture for a bright, refreshing flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding and refrigerate it overnight before baking. Add an extra 10-15 minutes to the baking time to ensure it’s heated through.

Q: Can I use a different type of milk?
A: Yes, you can use any type of milk you prefer, such as almond milk, soy milk, or oat milk. Keep in mind that the flavor and texture may vary slightly.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when a knife inserted into the center comes out mostly clean and the top is golden brown. The internal temperature should reach 160°F (71°C).

Q: My bread pudding is too dry. What did I do wrong?
A: Make sure you are using enough custard mixture to saturate the bread. You may also need to reduce the baking time or lower the oven temperature slightly.

Q: Can I freeze the bread pudding?
A: Yes, you can freeze individual portions of the bread pudding. Wrap them tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This jam and bread pudding is more than just a recipe; it’s an invitation to create something comforting and delicious from simple ingredients. Don’t be afraid to experiment with different flavors and variations to make it your own. Whether you’re enjoying it for breakfast, dessert, or a special occasion, I hope this recipe brings you as much joy as it has brought me and my family. I encourage you to try this recipe, share your experiences, and let me know what variations you come up with! Perhaps a scoop of salted caramel ice cream would be nice with it?

Jam and Bread Pudding Recipe