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Jam and Bread Pudding

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“Well, this is a multi-cultural recipe! It uses Challah bread, making it Jewish, Canadian strawberry jam, and is an English recipe. Go figure! This dessert is also a wonderful breakfast, topped with maple syrup!”

Ingredients Nutrition

  • 1 (1 lb) challah, sliced 12-inch thick (1 loaf)
  • 34 cup strawberry jam, plus (or preserves)
  • 3 tablespoons strawberry jam (or preserves)
  • 4 large eggs
  • 12 cup sugar
  • 2 12 cups whole milk or 2 12 cups half-and-half, plus
  • 1 tablespoon whole milk or 1 tablespoon half-and-half
  • 1 teaspoon vanilla
  • 6 tablespoons unsalted butter, melted
  • 34 cup powdered sugar


  1. 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.
  2. 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.
  3. 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!

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