Butterscotch Bread Pudding
Bread pudding made with butterscotch chips and brown sugar, served warm with lightly sweetened whipped cream on top. Adapted from [Allrecipes|http://allrecipes.com/Recipe/Butterscotch-Bread-Pudding/Detail.aspx?event8=1&prop24=SR_Title&e11=butterscotch%20bread%20pudding&e8=Quick%20Search&event10=1&e7=Home%20Page]
Yields: 8-10 servings
Ingredients
- 1 loaf day-old Italian or French Bread (about a 10-12 ounce loaf)
- 4 cups milk
- 3 eggs
- 2 teaspoons vanilla
- 1 1/2 cups dark brown sugar
- 1/2 cup butter, melted
- pinch of salt
- 1 cup butterscotch chips
- For Serving:
- Lightly sweetened whipped cream
Instructions
Preheat oven to 350 degrees. Grease a 9x13 baking dish.
Tear the bread into bite-sized pieces and add it to a large bowl.
To a blender, add the milk, eggs, vanilla, brown sugar, melted butter, and salt. Whirl until smooth and well-combined. Pour the custard mixture over the bread and stir gently to make sure all the bread is coated. Add 1/2 cup of the butterscotch chips and stir gently. Pour the mixture into the prepared 9x13 dish. Sprinkle the remaining chips over top of the bread pudding. Bake 1 hour, until golden brown and puffed up (it should jiggle when you touch it in the center).
Slice while warm into squares and serve with whipped cream on top. Leftovers should be covered and refrigerated.