Jam Bread Pudding
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 loaf
Challah2 cups
Half-And-Half2 cups
Heavy Cream1 pinch
Salt6
Eggs1 cup
Granulated Sugar1 cup
MarmaladeDirections:
1
Preheat oven to 350 degrees F
2
Remove the crust from the loaf of bread and slice into 1/2-inch thick slices
3
Reserve 5 slices for the top
4
Cut the remaining bread into cubes
5
In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan
6
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat
7
Set aside to infuse for 10 minutes
8
In a large mixing bowl, whisk the eggs and sugar together
9
Whisking constantly, gradually add the hot cream mixture
10
Strain into a large bowl to smooth the mixture and remove the vanilla bean
11
Take 1/4 of the custard, pour it into a pan with walls, and soak the slices as if for French toast
12
Pour the remaining custard over the cubes and let soak 30 minutes, gently turning the bread over once
13
Fill a 2-quart souffle dish halfway with soaked bread cubes
14
Spoon a layer of marmalade or jam onto the soaked cubes, then top off with more bread cubes
15
Spoon another layer of marmalade or jam over the cubes and top with the soaked slices, overlapping them decoratively
16
If there is any remaining custard, pour it onto the slices to let it soak in
17
Let soak in the refrigerator another 30 minutes (or overnight)
18
Place the baking dish in a hot water bath
19
Bake until just set and very light golden brown on top, about 35 to 40 minutes
20
Dust with confectioners' sugar and place under the broiler 1 to 2 minutes caramelize slightly
21
Serve warm or chilled