Buttered Toast and Jam Pudding

Name: Buttered Toast and Jam Pudding
Prep time: 20 min
Total time: 90 min
Ingredients: 0.5 stick unsalted butter, room temperature, plus more for pan; 8 slices country white bread; 0.75 cup strawberry jam; 4 large eggs, plus 1 large yolk; 0.333 cup sugar; 1.75 cups whole milk; 0.75 cup heavy cream; 1 teaspoon pure vanilla extract; 0.25 teaspoon fine salt

2.9

(23)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

20 mins

Total Time:

1 hr 30 mins

Servings:

8

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.

Ingredients

½ stick unsalted butter, room temperature, plus more for pan
8 slices country white bread
¾ cup strawberry jam
4 large eggs, plus 1 large yolk
⅓ cup sugar
1 ¾ cups whole milk
¾ cup heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon fine salt

Directions

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.