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.