Toasted Bread-and-Butter Pudding

• 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

1. Preheat oven to 350F.
2. Butter both sides of bread slices and arrange in 1 layer on a large baking sheet.
3. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes.
4. Transfer to a rack to cool.
5. Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved.
6. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
7. Pour custard evenly over toast and let stand 15 minutes.
8. 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.
9. (Custard will continue to set as it cools.)
10. Serve warm.

unsalted butter, firm white sandwich bread, eggs, sugar, vanilla, salt, accompaniment

Taken from www.epicurious.com/recipes/food/views/toasted-bread-and-butter-pudding-106079 (may not work)