Butterscotch Bread Pudding

3 cups white bread; half inch cubes
3 3/4 cups Half-and-half
3 tablespoons Unsalted butter
1 teaspoon Salt
1 1/2 teaspoons Vanilla
3/4 cup Dark brown sugar; packed
3 large Eggs
3 large Egg yolks
  Vanilla ice cream; (optional)

Preheat oven to 350 degrees. Butter a 2- to 3-quart baking dish and evenly spread out the bread cubes.

In a saucepan combine the half-and-half, butter, salt and vanilla and heat until hot over moderate heat. In a bowl whisk together sugar, eggs, and yolks and add hot half-and-half mixture in a stream, whisking constantly.

Pour mixture over bread cubes.

Bake pudding in middle of oven about 40 to 45 minutes, or until puffed and golden.

Serve warm with vanilla ice cream.

Source:  Sara Moulton

6 servings


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