- 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.