Upside Down Bread Pudding

This bread pudding borrows the upside-down cake trick. Sugar gets caramelized in a skillet until it forms an amber syrup, then poured into a loaf pan to coat the bottom and sides. When the pudding bakes and you flip it, that caramel becomes a glossy, sticky crown on top.

White bread broken into pieces soaks in milk with beaten eggs, sugar, butter, and vanilla. The mixture should be well blended but not completely smooth. Some texture from the bread pieces is good.

Dried California figs stirred into the custard add chewy sweetness and a slightly nutty flavor that pairs well with the bitter edge of the caramel. Chopped almonds sprinkled on top (which becomes the bottom after flipping) toast during baking and add crunch to every bite.

Turn the pudding out immediately after baking. Wait too long and the caramel hardens, fusing the pudding to the pan.

Pro Tips

• Stir the sugar constantly while caramelizing. It goes from amber to burnt in seconds, and there’s no saving burnt caramel.
• Use day-old bread. Fresh bread is too soft and turns mushy. Stale bread absorbs the custard while keeping some structure.
• Grease the loaf pan before adding the caramel so the pudding releases cleanly when flipped.
• Serve warm with custard sauce for the full experience, or cold if you prefer a firmer texture.

Variations

• Swap figs for raisins or chopped dates for a different dried fruit flavor.
• Add a pinch of cinnamon and nutmeg to the custard for a spiced version.
• Use brioche or challah instead of white bread for a richer, more buttery pudding.