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.

Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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
05/31/2013
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.
Rating: Unrated
12/26/2012
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.