Buttered Toast And Jam Pudding Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°F.
• Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
• Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
• Pour custard evenly over toast and let stand 15 minutes.
• Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.