Food Network: Butterscotch Bread Pudding

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Butterscotch Bread Pudding
Adapted from a recipe in Gourmet Magazine

Ingredients
3 cups 1/2-inch cubes white bread
3 3/4 cups half-and-half
3 tablespoons unsalted butter
1 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup packed dark brown sugar
3 large eggs
3 large egg yolks
Vanilla ice cream, optional

Directions

Preheat oven to 350 degrees F.

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.