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DESSERT RECIPE: Butterscotch Bread Pudding

6-cups egg bread, crusts removed, cut into 1/2" cubes
1-cup walnut pieces
1-cup butterscotch chips
2-cups milk
2-tbsp instant coffee granules
3/4-cup granulated sugar
1/4-tsp salt
2-tbsp butter

Place bread cubes on baking sheet
Allow to dry overnight, or place in a 250* oven for about 30 minutes
In a dry skillet over medium heat, toast walnuts for 7 minutes, stirring occasionally, until fragrant
In a large bowl, toss together bread, half the walnuts, and butterscotch chips
Pile into buttered 10-inch pie plate
In medium saucepan, scald 1-cup of milk by cooking over medium heat until bubbles form around edge
Stir in coffee granules until dissolved
Stir in remaining milk
In a bowl, whisk together eggs, sugar, and salt
Gradually whisk in milk mixture until smooth
Pour evenly and slowly over bread cubes
Cover and refrigerate at least 1 hour and up to 1 day
Sprinkle with remaining walnuts and dot with butter
Bake in a 350* preheated oven for about 40 minutes or until set
Serve warm or at room temperature