Nov
Jam and Bread Pudding
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 half-and-half, plus
1 tablespoon whole milk or half-and-half
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
3/4 cup powdered sugar
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.
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.
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.
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November 29th, 2007 at 4:57 pmI am absloutely certain that my Grandmother would have no more idea what Challah is/was anymore than I did before doing a web search. Use white bread and we are looking at what as a family we always thought of as Queen’s pudding. Is this a real UK based site? There are some really nice offerings but also some really odd-ball ones.
March 6th, 2008 at 11:38 amPerhaps you have never been in a British Jewish household where Challah is used quite a lot in recipes. Challah makes marvellous french toast btw.
Also a lot of ex-pats send in their recipes. They don’t always have access to the ingredients that make for the traditional recipes our grannies made so they improvise. Makes for some very interesting flavors.
March 9th, 2008 at 11:39 amChollah is a beautiful bread made with sugar and eggs and is sweeter than ordinary white bread. I would say it leans a little bit towards the French brioche. I am sure that it enhances the receipe.
March 31st, 2008 at 9:57 am