Jam and Bread Pudding

Jam and Bread Pudding
1 (1 lb) brioche or challah sliced 12-inch thick (1 loaf)
3/4 cup strawberry jam, plus (or preserves)
3 tablespoons strawberry jam (or preserves)
4 large eggs1/2 cup sugar2 1/2 cups whole milk or half-and-half, plus
1 tablespoon whole milk or half-and-half
1 teaspoon vanilla6 tablespoons unsalted butter, melted
3/4 cup powdered sugar

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.