Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends. This homey dessert will work with any chunky fruit jam, so try it with your favorite.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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)

23 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 8
  • 1 star values: 3
Rating: Unrated
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.
Rating: Unrated
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.