Ingredients

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

Instructions

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!