Butterscotch Bread Pudding

Butterscotch Bread Pudding

Ingredients:

1/2

Lb

Brioche or Challah bread

1

Cup

Walnuts

1

Cup

Butterscotch chips

2

Cups

Milk

2

Tbl

Instant coffee granules

3

 

Large eggs

Cup

Sugar

Tsp

Salt

2

Tbl

Unsalted butter

Directions:

Remove crust from bread and cut into 1 cubes to measure 6 cups. Butter a 2 quart casserole or baking dish.

Chop walnuts and toast in oven to a 350 until golden brown, about 5 min, set aside to cool.

In a large bowl, toss together bread cubes, half of walnuts, and butterscotch chips, Pour into prepared casserole dish. Ina saucepan heat 1 cup milk until it just comes to a boil. Add instant coffee, stirring until dissolved, stir in remaining milk.

In a medium bowl, whisk eggs, sugar, and salt, add to milk mixture and whisk to combine well. Pour milk mixture over bread mixture.

Place in refrigerator for at least 1 hour. Preheat oven to 350.

Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding until bubbling and golden, about 40 min.

 

Yields

8 servings

 

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