Best Jam Bread Pudding Recipes

JAM AND BREAD PUDDING

Steps:

• 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.

BREAD PUDDING WITH RASPBERRY JAM

Steps:

• Cut the crusts off the loaf of bread and slice into 1/2-inch thick slices. Use a cookie cutter to cut out rounds of bread that will fit snugly into your ramekins. (You can make additional rounds by cutting 1/2-moons around the edges of a slice of bread, then assembling them into whole rounds later.) Place the bread rounds in a baking dish or a sheet pan with sides. Cut any scraps into small cubes and reserve for another dish.
• 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. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Pour over the bread rounds and let them soak for 15 minutes, gently turning the bread over once.
• Fill each ramekin with 1 soaked bread round. Spoon a tablespoon of jam into each ramekin, add some chocolate chips, if desired, then top off with a second bread round. If there is any remaining custard, pour it over the ramekins to top them off until they are almost full. Let soak in the refrigerator another 30 minutes.
• Heat the oven to 350 degrees F.
• Arrange the ramekins in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Dust with confectioners' sugar and return to the oven for 10 more minutes to caramelize slightly. Serve warm or chilled.

RASPBERRY-JAM BREAD PUDDING

Steps:

• Place bread cubes in a 2 quart casserole.
• Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe.
• Gradually beat scalded milk into eggs.
• Beat in 1/2 cup sugar, salt, vanilla, and butter.
• Pour milk mix over bread cubes.
• Bake in preheated 350 F oven for 25 minutes.
• Spread jam evenly over top of pudding.
• Beat egg whites until stiff but not dry.
• Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish.
• Bake for another 15 minutes.

SAVORY BREAD PUDDING WITH TOMATO BACON JAM

Steps:

• For the savory bread pudding: Preheat the oven to 400 degrees F. Butter 6 ramekins.
• Place a large skillet over medium-high heat with the olive oil and bacon. Allow the bacon to crisp and the bacon fat to render, 6 to 8 minutes. Once the bacon is crispy and the bacon fat has rendered off, add the garlic, peppers, carrots, celery and mushrooms to the pan. Add the garlic powder, onion powder and red pepper flakes and season with salt and pepper. Cook the vegetables for 8 to 10 minutes. Remove the skillet from the heat, add the fresh herbs, mix and set aside.
• Crack the eggs into a large bowl and add a healthy splash of milk, a pinch of salt and pepper and the brioche cubes. Mix with your hands until the bread is soaked and wet. Fold in the reserved vegetables and herbs. Mix everything together and place in the prepared ramekins. Sprinkle a healthy amount of cheese on top. Bake until the top is golden brown and the center is fully cooked (stick a knife in the center of the bread pudding and if it comes out clean your bread pudding is done), 15 to 20 minutes.
• For the tomato bacon jam: Heat a skillet over medium-high heat with a drizzle of olive oil. Add the tomatoes and bacon. Allow the bacon to render, 6 to 8 minutes. Add the garlic, shallot, frozen black cherries and a pinch of salt and pepper. Cook for 8 to 10 minutes. Let cool slightly, then transfer to blender and blend until smooth. Double strain and enjoy.
• For the bloody marys: Fill 6 large cocktail glasses with ice. Pour 2 ounces of the vodka, a splash of hot sauce, a splash of Worcestershire sauce into each glass and top with bloody mary mix. Garnish as desired, serve and enjoy.
• To assemble: Grate some more cheese on top of each ramekin of bread pudding. Serve alongside some tomato bacon jam and a bloody mary. Bon appetit.

JAM AND BREAD PUDDING

Steps:

• 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. Enjoy!

YASMEEN'S JAM SANDWICH BREAD PUDDING

Steps:

• Preheat oven to 180°C.
• Make jam sandwiches of jam, bread and butter.
• Cut sandwiches in quarters and arrange loosely in deep oven dish.
• If you are using chocolate add chunks in between bread.
• Mix milk, eggs and sugar till blended.
• Pour over bread.
• Sprinkle top with nutmeg.
• Bake in preheated in oven for 30 to 40 minutes till set right through.
• Serve with custard or vanilla ice cream.

MY GRANDMOTHER'S GINGER-JAM BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Grease a pudding dish or a shallow baking dish with the capacity of about 1 1/2-quarts with some of the butter.
• Put the raisins in a small bowl, pour the rum over and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.
• Make the sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear the top later. Now cut the sandwiches in 1/2 into triangles and arrange them evenly along the middle of the dish. I put 1 in the dish with the point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle with the raisins and unabsorbed rum that remains in the bowl.
• Whisk the egg yolks and egg together with the sugar, and mix in the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and Demerara sugar together and sprinkle this mixture on your buttered crusts and the lightly over the rest of the pudding.
• Sit the pudding dish on a baking sheet and put in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - by which time the puffiness will have deflated somewhat - and spoon out into bowls, putting a pitcher of custard, should you wish, on the table to be served alongside.

JAM BREAD PUDDING

Steps:

• Remove the crust from the loaf of bread and slice into 1/2-inch thick slices. Reserve 5 slices for the top. Cut the remaining bread into cubes.
• 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. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Take 1/4 of the custard, pour it into a pan with walls, and soak the slices as if for French toast. Pour the remaining custard over the cubes and let soak 30 minutes, gently turning the bread over once. Fill a 2-quart flameproof souffle dish halfway with soaked bread cubes. Spoon a layer of marmalade or jam onto the soaked cubes, then top off with more bread cubes. Spoon another layer of marmalade or jam over the cubes and top with the soaked slices, overlapping them decoratively. If there is any remaining custard, pour it onto the slices to let it soak in. Let soak in the refrigerator another 30 minutes (or overnight).
• Preheat oven to 350 degrees F. Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 35 to 40 minutes. Dust with confectioners' sugar and place under the broiler 1 to 2 minutes caramelize slightly. Serve warm or chilled.