Butterscotch Bread Pudding

 Posted by on April 17, 2009  Add comments  Tagged with:
Apr 172009

In my freezer, I have a bread sack, which I use to store bits and pieces of bread that no one wants to eat…the “heels,” crusts that I cut off my children’s toast, the last couple of slices from a homemade loaf, which are getting dry, and are no longer appealing for sandwiches.

When this bag gets full, I do one of two things: I grind up the bread in my food processor to make bread crumbs for meatloaf and crab cakes, or I cut it into cubes to make bread pudding.

I love bread pudding, and I’ve tried all different variations, but today I made a batch of my favorite – butterscotch bread pudding.

This recipe is sweet, rich, and delicious (and also fattening). My husband loves scotcheroos, so I occasionally make it with equal parts peanut butter, butterscotch, and semi-sweet chocolate chips, to make scotcheroo bread pudding. Give this recipe a try…I especially like it cold, for breakfast, with whipped cream on top.

10 ounces (half of an average loaf) day-old bread, cut into cubes
4 cups milk
2 cups brown sugar
1/2 cup margarine or butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips (or 1/3 cup each chocolate, peanut butter, and butterscotch chips, if making the scotcheroo variation).

-Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
-In a large bowl, whisk together milk, sugar, butter, eggs, and vanilla. Stir in bread cubes and butterscotch chips; mixture will be the consistency of oatmeal. Pour into prepared pan.
-Bake in preheated oven for 1 hour, until nearly set (it should wiggle a little bit.) Serve warm or cold.