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Buttered Toast and Jam Pudding

This homey dessert will work with any chunky fruit jam, so try it with your favorite.

  • Prep:
  • Total Time:
  • Servings: 8
Buttered Toast and Jam Pudding

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 1/2 stick unsalted butter, room temperature, plus more for pan
  • 8 slices country white bread
  • 3/4 cup strawberry jam
  • 4 large eggs, plus 1 large yolk
  • 1/3 cup sugar
  • 1 3/4 cups whole milk
  • 3/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt


  1. 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.

  2. 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.

  3. 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.


Reviews (2)

  • octbaby7 31 May, 2013

    Excellent recipe - never thought 8 slices of bread would do, but it worked perfectly. Great cake, great idea, I'm going to try it with raspberry perserves next time.

  • fmhos 26 Dec, 2012

    Fantastic Christmas morning comfort food. And it turned out just like the picture (unusual for me)
    I am already thinking of different breads to use, cinnamon-raisin and all sorts of jams and preserves!
    Reheats well, best if just a bit warm.

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