Thread: Butterscotch Bread Pudding

Make sure you use an extra large mixing bowl when putting this together. The thing I like about making bread pudding is you can improvise as you go along, like maybe adding a handful of raisins or how about a dash of rum into the mix? The bread type can be varied too depending on your taste. For this bread pudding though, I pretty much stuck to the recipe and it turned out lusciously good. Right out of the oven the pudding is well, very pudding-ish in consistency. If you can stand to wait a day like I did before digging into it, the bread pudding will be firm and full of delicious butterscotch flavor.
(from Allrecipes.com)

Ingredients:

1 (10.75 ounce) loaf day-old bread, torn into small pieces 4 cups milk 2 cups brown sugar Directions:

1/2 cup butter, melted 3 eggs, beaten 2 teaspoons vanilla extract 1 cup butterscotch chips

	Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
	In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
	Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold

Sadly I have never had bread pudding.

you must try it, lady!

Originally Posted by cali baker

you must try it, lady!

Not when I am trying to lose weight tho. Dang it.

Love the "thigh wiggle" reference... LOL!
And Bread Pudding is quite the comfort food... Jenn, you've gotta try it! <3

I haven't had bread pudding since I was a kid. One of the aunts always brought it to the family reunions. Don't even know which one. I loved it then. And I'm sure I'd love this too...but I must resist.... I must resist....I must resist....I will resist.......