Ever thought of taking your usual toast and jam breakfast to another level? No? Well, it’s a darn good thing we’re here to experiment for you and report on our findings. First of all, it’s bread pudding. Automatic fifty points. Next, it actually tastes like a piece of wonderful toasted bread with your favorite jam. Another fifty points!
I got that fancy shmancy loaf bread seen above, but regular sandwich bread will work fine, too. The recipe specifies to use jam as opposed to jelly, something about the consistency once it’s been baked. We actually used preserves, which is similar enough to jam.
After buttering the loaf pan very well, spread the jam on the bottom of the pan.
I can only assume that the recipe wants us to toast the bread in the oven because we need the oven heated anyway to bake the pudding, but if you wanted to toast it in a regular toaster or toaster oven, feel free.
After cutting the toast to fit the bread into the pan – we had lots of yummy toast “tops” to munch on, yummm – gently pour in the eggy liquidy mixture. Sis blogging partner got it right when she said to use the ladle. You’re not supposed to pour it in so quickly that it disturbs or mixes with the jam layer. Nice and easy, folks.
Like all bread pudding, it’s gloriously puffed up when it comes out of the oven. In minutes, though, it will deflate and leave you feel like an inadequate cook, but be assured, this is normal. The pudding deflating, I mean, not you being inadequate. Never ever ever you.
This is really dense pudding once you cut into it, if you packed that toast in there like we did. The jam layer on ours caramelized a lot and stuck to the pan a little too much. If this happens to you, just scrape it out as best you can and plop it back on top of the pudding. If you find it’s a little less jam than you’d like – considering this thing does grow due to absorbing the egg mixture – just heat up a little more jam and spread it on, or serve it on the side.
If you’re a fan of bread pudding, this version is very much worth a try. Alongside a perfect cup of tea or coffee. Preferably on a lazy weekend morning. I think you get the idea.
Buttered Toast & Jam Bread Pudding
from Everyday Food Magazine, October 2012
Prep Time: 20 minutes Cook Time: 1 hour 10 minutes plus cooling time Level: easy Serves: 6-8
- 1/2 stick unsalted butter, room temperature, plus more for pan
- 8 slices country white bread
- 3/4 cup strawberry jam, or your favorite kind
- 4 large eggs, plus 1 large yolk
- 1/3 cup sugar
- 1 3/4 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
Preheat oven to 400 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 the jam layer); let sit for 30 minutes. Bake until toast is deep golden brown and custard is set in the 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.
AS mentioned above, the jam stuck to the pan a bit with ours. Just scrape it out as best you can if this happens, and place it back on the pudding. Keep some more jam handy should you want to serve some on the side or spread a little more on top.
The original recipe said to spike the oven up to 450 degrees to toast the bread, but this was waaay too high for mine, so we turned it down to the 400 degrees seen above. Every oven is different, so you may still need less time with yours at 400 degrees or a little more. Just be aware and keep an eye if you’re toasting your bread in the oven.