Toasted Bread-and-Butter Pudding

Ingredients

• 12 servings accompaniment:caramel and scotch sauce 
• 4 large eggs 
• 3 cups half-and-half 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 3.5 tablespoons butter unsalted softened well
• 1 teaspoon vanilla 
• 6 inch sandwich bread white firm

Equipment

• baking sheet
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350°F.
2. Butter both sides of bread slices and arrange in 1 layer on a large baking sheet.
3. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes.
4. Transfer to a rack to cool.
5. 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.
6. Pour custard evenly over toast and let stand 15 minutes.
7. Bake pudding in a hot water bathuntil 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.)
8. Serve warm.