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Toasted
Bread-and-Butter Pudding
Active time: 30 min Start to finish: 2 hr
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
Preheat oven to 350°F.
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.
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.
Pour custard evenly over toast and let stand 15 minutes.
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.
Makes 10 to 12 servings.
Caramel and Scotch Sauce
Active time: 30 min Start to finish: 35 min
1 cup sugar
1/2 cup boiling-hot water
1/4 cup Scotch
Cook sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork until sugar is melted and pale golden. Cook caramel, without stirring, until deep golden, then remove pan from heat.
Carefully add boiling water and Scotch (mixture will bubble up and vigorously steam), then cook over low heat, stirring with a wooden spoon, until caramel is melted and sauce is smooth. Serve warm.
Cooks' note:
• Sauce can be made 2 days ahead and chilled, covered. Reheat before serving.
Makes about 1 1/4 cups.
Gourmet
January 2002
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