Toasted Bread-and-Butter Pudding |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Ingredients:
3 1/2 tablespoons unsalted butter, well softened |
12 (1/2-inch-thick) slices challah or firm white sandwich bread, crusts removed |
3 cups half-and-half |
4 large eggs |
1/2 cup sugar |
1 teaspoon vanilla |
1/4 teaspoon salt |
accompaniment:caramel and scotch sauce |
Directions:
1. Preheat oven to 350°F.
2. Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
3. Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
4. Pour custard evenly over toast and let stand 15 minutes.
5. Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.
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