Recipe Archives->Breads Pudding->Butterscotch 01

Butterscotch, Walnut, and Coffee Bread Pudding 
serves 8

3/4 pound brioche or challah
1 cup walnuts
1 cup butterscotch chips
2 cups milk
2 tablespoons instant espresso or coffee granules
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons unsalted butter

Discard crust from bread and cut enough bread into 1/2-inch cubes
to measure 6 cups.  In a large baking pan dry bread, uncovered, at
room temperature for 12 hours. (Alternatively, dry bread in a 250F
oven for one hour.)  Butter a 10-inch pie plate (1 1/2) quarts).
Chop walnuts and toast golden.  Cool walnuts.  In a bowl toss
together bread, half of walnuts, and butterscotch chips and transfer
to pie plate.  In a saucepan heat one cup of milk until it just
begins to boil and remove pan from heat.  Add espresso or coffee
granules, stirring until dissolved, and stir in remaining cup milk.

In bowl whisk together eggs, sugar, and salt and whisk in espresso
mixture until combined well.  Pour custard slowly and evenly over
bread mixture.  Chill pudding, covered, at least one hour and up
to one day. Preheat oven to 350F. Sprinkle remaining walnuts evenly
over pudding.  Cut butter into bits and dot pudding with it.  Bake
pudding in middle of oven until bubbling and golden, about 40
minutes.  Serve pudding warm or at room temperature.

Printable version: butterscotch01.txt.