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POSTED BY Rick Thompson
Bread and Butter Pudding

1 baguette
1/2 stick (1/4 cup) unsalted butter
1 cup whole milk
1 3/4 cups heavy cream
4 large eggs
3/4 cup sugar
1 teaspoon vanilla

Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of the oven until crisp but not golden, about 5 minutes.
Melt butter and in an 8-inch square baking pan toss with bread.
In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat.
Chill pudding, covered, 1 hour.
Preheat oven to 350F.
Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes.
Serve pudding warm or at room temperature.



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