Active Time

　　30 min

　　Total Time

　　2 hr

　　

Ingredients

Makes 10 to 12 servings

　　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

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Pour custard evenly over toast and let stand 15 minutes.

　　

Step 5

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.