Buttered Toast and Jam Bread Pudding

This is a Martha Stewart's recipe from Everyday Food- Oct 2012. It's a moist and rich pudding, use your fav.jam/preserves and bread. 

Ingredients:
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

Method:

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.....

Spread jam in an even layer on bottom. Use jam or preserves...

Reduce oven to 350 degrees. Cut toast in half and arrange, cut sides up, in pan.

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)

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. 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.

                                                         

Moist and Rich Pudding :)

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