The Season for Butterscotch
Butterscotch is always delicious but there is something about Fall that makes me crave it. I love to stick butterscotch chips in my chocolate chip cookies. Maybe a few in my hot chocolate.
But what I really love, what I crave, is Butterscotch Bread Pudding.
When I worked on the Las Vegas Strip at a very upscale restaurant, we made the best butterscotch bread pudding. We plated it with a very nice Vanilla Bean Creme Anglaise and toasted a Marshmallow on top.
I made some this week and invited a few friends over to try it, you should too! I had some brioche cut up in my freezer, I didn't use all of it while making French toast about a month ago. Brioche saves in the freezer very nicely.
You will need:
One loaf of day old bread, I used Brioche
4 cups of milk
3 eggs
3 tsp vanilla
1 1/2 cup brown sugar
1/2 cup butter
pinch of salt
1 cup of butterscotch chips, plus some more to add before baking
Preheat your oven to 350, and grease a 9x13 baking dish.
Slice your bread and then cut each slice into nine pieces. Place the chunks into a bowl.
Now to make your custard!
Start by melting the butter and butterscotch chips together on the stove top or in a microwave. Be careful not to let the butterscotch burn (it has a high sugar content).
Remove the butter and butterscotch mixture from heat and add the brown sugar. Once that is combined and has cooled a little you can add the eggs. Stir in the milk, vanilla, and salt in parts.
Poor the custard over your bread chunks and stir, make sure every piece is soaked in the mixture. I like to mix in about a half cup of additional butterscotch chips before I press the completed mixture into the greased pan.
Your Bread Pudding should take about 45 minutes to an hour to bake, depending on your oven. It should be golden brown and puffed up, and jiggle a little in the middle.
I served mine with some Cocowhip and Maldon Salt!
Enjoy!
But what I really love, what I crave, is Butterscotch Bread Pudding.
When I worked on the Las Vegas Strip at a very upscale restaurant, we made the best butterscotch bread pudding. We plated it with a very nice Vanilla Bean Creme Anglaise and toasted a Marshmallow on top.
I made some this week and invited a few friends over to try it, you should too! I had some brioche cut up in my freezer, I didn't use all of it while making French toast about a month ago. Brioche saves in the freezer very nicely.
You will need:
One loaf of day old bread, I used Brioche
4 cups of milk
3 eggs
3 tsp vanilla
1 1/2 cup brown sugar
1/2 cup butter
pinch of salt
1 cup of butterscotch chips, plus some more to add before baking
Preheat your oven to 350, and grease a 9x13 baking dish.
Slice your bread and then cut each slice into nine pieces. Place the chunks into a bowl.
Now to make your custard!
Start by melting the butter and butterscotch chips together on the stove top or in a microwave. Be careful not to let the butterscotch burn (it has a high sugar content).
Remove the butter and butterscotch mixture from heat and add the brown sugar. Once that is combined and has cooled a little you can add the eggs. Stir in the milk, vanilla, and salt in parts.
Poor the custard over your bread chunks and stir, make sure every piece is soaked in the mixture. I like to mix in about a half cup of additional butterscotch chips before I press the completed mixture into the greased pan.
Your Bread Pudding should take about 45 minutes to an hour to bake, depending on your oven. It should be golden brown and puffed up, and jiggle a little in the middle.
I served mine with some Cocowhip and Maldon Salt!
Enjoy!
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