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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 29 2010

Butterscotch Bread Pudding

4 cups 1/2-inch cubes white bread
1 quart half-and-half cream
1/4 cup butter
1 teaspoon salt
2 teaspoons vanilla extract
1 cup firmly packed dark brown sugar
6 large eggs
Vanilla ice cream as an accompaniment

Preheat oven to 350F. Butter 13 x 9 x 2-inch glass baking dish and spread bread cubes evenly in dish.

In a small saucepan heat half-and-half, butter, salt, and vanilla over medium heat until hot.

In a bowl whisk together sugar, eggs. Slowly add half-and-half mixture while whisking.

Pour mixture over bread cubes and bake pudding in middle of oven until puffed and golden, about 30 minutes.

Serve pudding warm with ice cream.

Makes 8 servings.