Buttered Toast and Jam Pudding

Photo: Romulo Yanes
Prep Time:
20 mins
Total Time:
1 hr 30 mins

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.


  • 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

  • cup sugar

  • 1 ¾ cups whole milk

  • ¾ cup heavy cream

  • 1 teaspoon pure vanilla extract

  • ¼ 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.

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