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.
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:
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| 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. |
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| Meanwhile, butter a 4-by-8-inch loaf pan..... |
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| Spread jam in an even layer on bottom. Use jam or preserves... |
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| 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)
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| 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. |
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| 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. |
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| 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. |
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| Moist and Rich Pudding :) |
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