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Buttered Toast and Jam Pudding

Buttered Toast and Jam Pudding

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

Everyday Food, October 2012 http://www.marthastewart.com/945275/buttered-toast-and-jam-pudding
2.75
Rated
55100(17)17
  • Prep Time 20 minutes
  • Total Time 1 1/2 hour + cooling
  • Yield Serves 8

Ingredients

    • 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

Directions

  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.

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