Butterscotch Bread Pudding

SUBMITTED BY: Margaret Burger PHOTO BY: Allrecipes

"A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version."

PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch dish

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INGREDIENTS

1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips

READ REVIEWS (92)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Nov. 28, 2006 by ICKNAMY

this is wonderful - i added some raisins soaked in rum and some chopped pecans - delicious! thanks for helping me look like a pro!!!

6 users found this review helpful

Reviewed on Feb. 26, 2005 by JEANNEMAE

I am a huge bread pudding fan, and I think the addition of butterscotch chips here is key. It's really a great idea. I did, however, make a couple of changes. I used cinnamon bread and added golden raisens (soaked in whiskey beforehand). Oh, and also I did use just 1 cup of sugar (instead of 2 cups). I didn't think it needed so much sweetness, and that was the right choice for me. The final product I was got was out of this world! Thanks!

6 users found this review helpful

Reviewed on Dec. 23, 2003 by Sarah Zeigler

Definately not enough stars! I have made this many times. I changed it a bit though. I use a good raisin bread and cinnamon chips. I also double the cinnamon and add a generous amount of nutmeg. Everyone raves! This is one of the best things I have ever made or eaten. You must try this! I can't begin to describe how amazing this is. Oh, I don't recommend reheating the next day, it tastes much better cold, after it has been in the fridge over night! Thank you so much for this amazing recipe!!!!

6 users found this review helpful

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