Toasted Bread-and-Butter Pudding

• 3 1/2 tablespoons unsalted butter, well softenedbutter
• 12 (1/2-inch-thick) slices challah or firm white sandwich bread, crusts removedbread
• 3 cups half-and-half
• 4 large eggsegg
• 1/2 cup sugarsugar
• 1 teaspoon vanillavanilla
• 1/4 teaspoon saltsalt
• Accompaniment:caramel and Scotch sauce

1. 01Preheat oven to 350°F.
2. 02Butter 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.
3. 03Whisk 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.
4. 04Pour custard evenly over toast and let stand 15 minutes.
5. 05Bake 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.

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