Jam And Bread Pudding Recipes

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!

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.

Steps:

• Preheat oven to 450 degrees. Butter bread on one side and arrange in a single layer, buttered side up, on baking sheets. Bake until deep golden, 7 to 10 minutes. Meanwhile, butter a 4-by-8-inch loaf pan and spread jam in an even layer on bottom.
• Reduce oven to 350 degrees. Cut toast in half and arrange, cut sides up, in pan. In a medium bowl, whisk together eggs, egg yolk, and sugar.
• In a small saucepan, combine milk, cream, vanilla, and salt and heat over medium until just warm; whisk into egg mixture. Slowly pour over toast (being careful not to disturb jam layer); let sit 30 minutes. Bake until toast is deep golden brown and custard is set in middle, 1 hour. (Loosely tent with foil if overbrowning.) Let cool completely on a wire rack, 1 hour. Run a knife around edges before inverting onto a platter.

Steps:

• Make starter:
• Stir together sugar and warm milk in a bowl. Stir in yeast and let stand until foamy, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir flour into yeast mixture, forming a soft dough. Cut a deep X in top with sharp kitchen shears. Cover bowl with plastic wrap and let rise in a draft-free place at warm room temperature 1 hour.
• Make dough:
• Stir together sugar, salt, and hot milk in a small bowl until combined well. Fit mixer with whisk attachment and beat 2 eggs at medium-low speed until foamy. Add sugar-milk mixture and beat until combined well. With motor running, add (in order) 1/2 cup flour, remaining egg, 1/2 cup flour, 3 tablespoons butter, and remaining 1/2 cup flour, beating well after each addition. Continue to beat 1 minute.
• Switch to dough hook. Scrape starter onto dough with a rubber spatula and beat at medium-high speed until dough is smooth and elastic, about 6 minutes. Add 9 tablespoons butter and beat until incorporated, about 1 minute.
• Lightly butter a large bowl and scrape dough into bowl with rubber spatula (dough will be very sticky). Lightly dust dough with flour to prevent a crust from forming. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours.
• Stir down dough with rubber spatula and lightly dust with flour (dough will still be very sticky). Cover bowl with plastic wrap and refrigerate dough, stirring it again after the first hour, at least 12 hours.
• Make pudding:
• Generously brush softened butter over bottom and up sides of ring mold.
• Using rubber spatula, scrape dough onto a well-floured surface and dust dough with flour. Roll out dough into a 10 1/2-inch disk (about 1/2 inch thick) with a well-floured rolling pin. Cut out 20 rounds (as close together as possible) with floured cutter. Gather scraps and knead once or twice, then roll out into a 5 1/2-inch disk (1/2 inch thick) and chill disk, wrapped in plastic wrap.
• Flatten 2 (2-inch) rounds of dough to 2 1/2 inches wide with floured fingertips.
• Make an indentation in center of 1 flattened round with your thumb, and place 1 level teaspoon jam in indentation, keeping edge of round clean. Cover with remaining flattened round and gently pinch edges using floured fingers to seal completely. Gently roll between floured palms to smooth seams and form a round pouch. Repeat with remaining rounds. (If rounds become too soft to work with, chill on a plate, covered.) Cut out 8 more rounds from chilled disk and make 4 more pouches in same manner for a total of 14 filled pouches.
• Brush tops of pouches with some melted butter. With floured fingers, carefully invert 7 pouches (buttered side down) into bottom of ring mold, evenly spaced and barely touching. Brush pouches with more butter and sprinkle pecans evenly on top. Make another layer with remaining 7 pouches, placing each pouch over an area where edges of pouches underneath meet (covering gaps). Brush with remaining melted butter. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until pouches double in bulk, 1 to 2 hours (they will rise slightly above edge of ring mold).
• Put oven rack in middle position and preheat oven to 375°F.
• Carefully remove plastic wrap and put ring mold on a baking sheet, then bake until top is golden brown, about 30 minutes. Invert onto a rack and remove ring mold. Cool to warm, 20 to 30 minutes, or room temperature. Turn right side up just before serving. Pull off pouches to serve (do not cut like a cake).
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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.

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.