Jane's Bread & Butter Pudding

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Twelve 1⁄2 inch-thick slices French or Italian bread, crusts removed and buttered generously on one side
5 large eggs
4 egg yolks
1 cup sugar
¼ tsp. salt
1 quart whole milk
1 cup heavy cream
1 tsp. vanilla extract
½ cup confectioner's sugar
1 cup heavy cream for serving

Preheat oven to 375° F.   Butter a shallow two-quart baking dish.

Gently beat the eggs, egg yolks, granulated sugar and salt until thoroughly blended.

Scald the milk and cream in a saucepan over high heat.    Don't boil.   When you tip the pan and it spits or makes a sizzling noise, remove from heat and stir in vanilla extract.   STIR GENTLY, don't beat, into the egg mixture until blended.

Overlap the bread, butter side up, in the prepared baking dish and pour the egg mixture over the bread.   Set in a larger pan with enough hot water to come halfway up the side of the dish.   Bake until bread is golden-brown, about 45 minutes until a sharp knife can be inserted and comes out clean.   The bread should be golden.   This can be done early in the day.   Do not chill.

Before serving, sprinkle with confectioners sugar and place under the broiler.   Don't walk away, this takes only a minute or so.   Or you can use one of those crème brulee gadgets to brown the sugar.
Serve with a pitcher of heavy cream. 


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