> 6 tbsp butter
> 12 slices of cinnamon raisin toast, Texas toast thickness
> 1/3 cup white sugar
> 4 large eggs
> 2 1/4 cups 10% cream
> 1 tsp vanilla
> 1/4 cup Butterscotch Dessert topping
Instructions for bread & butter pudding
1. Take one measly teaspoon and grease the 8×8 baking pan.
2. Take all those lovely pieces of bread and remove the crusts.
3. Take the remaining butter and butter one side of each piece of bread.
4. Then layer them in the pan like thus. At least I think its thusly. The directions on my piece of plastic say “arrange in prepared dish, overlapping them so they look like one layer”.
5. Whisk the sugar, eggs, cream and vanilla until well blended.
6. Pour the ingredients from your bowl all over the bread that you arranged, of course, to be overlapping in one layer.
7. Take that Butterscotch topping that you have been sneakily snacking on, and pour it over. Heck, go for 1/3 cup if you really want to be a rebel.
8. Cover the pan with foil, and place in the fridge.
9. After the two hours are up, its time to preheat the oven to 350. When its ready, pop that pan full of fatty goodness in. When its all beautiful and browned on top, plus you can stick a knife in and pull it out clean, its done!