Toasted Bread-and-Butter PuddingRita Maas
Recipe information
Total Time
2 hr
Yield
Makes 10 to 12 servings
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
Preparation
Step 1
Preheat oven to 350°F.
Step 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.
Step 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.
Step 4
Pour custard evenly over toast and let stand 15 minutes.
Step 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.
