Vanilla Bean Bread Pudding With Butterscotch Sauce

Delicious with vanilla bean, or use ground cinnamon or nutmeg to flavor this pudding, and add raisins if you like them. The butterscotch sauce is easy and delicious, but you can use your own favorite dessert sauce or fruit topping.

Cook Time: 45 minutes

Ingredients:

• 2 whole vanilla beans
• 1 1/2 tablespoons butter
• 2 cups half-and-half or milk
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 4 to 5 cups torn French bread, with or without crust, about 6 ounces
• Butterscotch Sauce
• 1 1/2 cups light brown sugar, packed
• 1/4 cup all-purpose flour
• 1 cup boiling water
• dash salt
• 2 tablespoons butter
• 2 tablespoons whipping cream
• 1/2 teaspoon vanilla

Preparation:

Bread Pudding:
Preheat oven to 350°. Melt butter in an 8-inch square baking dish, or other 2-quart baking dish; set aside. With a sharp knife or scissors, carefully split vanilla beans. Scrape inside pulp onto a plate, then mix the scrapings with the 1 cup sugar. In large mixing bowl combine the vanilla sugar, eggs, and vanilla; beat slowly just to blend. Blend in milk. Add the torn bread and stir gently to combine. Pour into prepared baking dish. Bake at 350° for40 to 50 minutes, or until knife inserted near center comes out clean. Cool for about 30 minutes before serving.

Butterscotch Sauce:
Combine brown sugar with flour in saucepan; blend well. Stir in boiling water and salt. Bring to a simmer and continue to simmer, stirring, for about 7 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla.

For a pretty presentation, put the butterscotch sauce in a sauce squeeze bottle (or an old-fashioned diner-style condiment squeeze bottle) and make a decorative criss-crossing on a dessert plate then set bread pudding on the plate and top with more sauce.