Jam Bread Pudding Food

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!

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.

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.

STEAMED JAM PUDDING

Steps:

• Grease a pudding steamer or basin (8 cup capacity).
• Spoon jam into the based of the steamer.
• Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy, beat in eggs 1 at a time, beat until combined.
• Transfer mixture to large bowl, stir in sifted flour and milk in 2 batches.
• Spread mixture into steamer, cover with greased foil, secure with string or lid.
• Place steamer in large saucepan with enough boiling water to come half way up the side of steamer; boil, covered, about 1 1/2 hours or until firm. Replenish water as necessary.
• When cooked, run a knife around the edge and then invert carefully onto a large plate. The jam will spill over the entire pudding and look very pretty.
• Slice and serve with custard, cream or ice-cream.

EASY BREAD AND JAM DESSERT

Steps:

• Whip the cream with the sugar.
• Remove crusts from bread.
• Butter the bread slices on one side only.
• Lay several slices of bread in a large bowl, butter side up.
• Spread some of the jam over the buttered bread.
• Spread some of the whipped cream over the jam.
• Repeat layering with remaining ingredients. The last layer of bread should be butter side down.
• Cover with plastic wrap and chill for at least 2 hours.
• Serve with additional sweetened whipped cream.

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.

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.