Upside Down Bread Pudding
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sugar
|
|
| 8 | slices |
white bread
|
|
| 2 | cups |
milk
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
well beaten |
|
| ½ | cup |
figs
|
*
|
| ½ | cup |
almonds
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sugar
|
|
| 8 | slices |
white bread
|
|
| 473 | ml |
milk
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
well beaten |
|
| 118 | ml |
figs
|
*
|
| 118 | ml |
almonds
chopped |
*
|
Directions
In small skillet over low heat, melt ⅓ cup sugar until it forms carmel-like syrup, stirring constantly.
Pour into greased loaf pan, tipping slightly to coat sides.
Break bread into mixing bow. Pour milk over; add salt, ½ cup sugar, butter, vanilla and eggs.
Blend until well mixed.
Stir in California dried figs.
Spoon into loaf pan that has been coated with caramelized sugar.
Sprinkle with almonds. Bake at 350℉ (180℃). for 45 minutes.
Turn upside down on platter immediately. Serve hot or cold, plain or with custard sauce.
