Saturday, September 12, 2009
Better late than never flashback...
Missed Flashback Friday with Suzy at Kitchen Bouquet yesterday, but that's ok, she did, too, LOL! but this one is such a good one I'll post the flashback anyway. Definitely worth repeating, especially if you like bread puddings. This one is from Food & Wine magazine. I made it a while ago and I definitely have this one on the list to make again. It was good, I wouldn't change a thing, maybe a little less heavy on the filling.
Jam and Bread Pudding
source: Food & Wine magazine, recipe by Grace Parisi
One 1-pound loaf challah bread, sliced 1/2 inch thick
3/4 cup plus 3 tablespoons strawberry jam or preserves
4 large eggs
1/2 cup sugar
2 1/2 cups plus 1 tablespoon whole milk or half-and-half
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted
3/4 cup confectioners' sugar
Preheat the oven to 375 degrees F. Butter a 9-by-13-inch 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 of the milk and the vanilla and pour over the challah; press to soak and brush with 4 tablespoons 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 tablespoon of milk with the confectioners' 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.