Title: Upside Down Bread Pudding
Categories: Dessert Bread Pudding
Yield: 6 Servings
| 1/3 | c | Sugar |
| 8 | sl | White bread |
| 2 | c | Milk |
| 1/8 | ts | Salt |
| 1/2 | c | Sugar |
| 1 | tb | Butter; melted |
| 1 | ts | Vanilla |
| 2 | | Eggs; well beaten |
| 1/2 | c | Dried figs; chopped |
| 1/2 | c | Slivered almonds |
In small skillet over low heat, melt 1/3 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, 1/2 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 degrees F. for 45
minutes. Turn upside down on platter immediately. Serve hot or cold, plain
or with custard sauce. Makes 6 servings. (maw)