Preparation – 25 min | Baking – 50 min
Difficulty - easy| Yields – 8 servings

Ingredients
2 whole RODELLE 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 cubed 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 RODELLE Vanilla Extract

Method
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 RODELLE Vanilla Beans
• Scrape inside seeds onto a plate; mix the scrapings with the 1 cup sugar.
• In large mixing bowl combine the vanilla sugar, eggs, and RODELLE Vanilla Extract; beat slowly just to blend.
• Blend in milk.
• Add the cubed bread and stir gently to combine.
• Pour into prepared baking dish.
• Bake at 350° for 40 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 RODELLE Vanilla Extract.
• 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.