Very good. I changed the recipe somewhat due to my husband's wishes and what I happened to have on hand. Used raisins instead of the butterscotch chips, added vanilla extract, cinnamon, and nutmeg. Used 1/2 cup less sugar and used wheat sandwich bread instead. The liquids were too much for the type of bread I used (I suppose). The amount of bread called for in the recipe is roughly 1/2 a standard loaf of sandwich bread (10 slices). I added 5 more slices to the mix to compensate for how much liquid there was, and that did the trick. It was still a little runny, but I poured some of the liquid out, as my greased 9" cake pan would have run over. I only baked it for 45 minutes, but it looked the right consistency. Tastes like I'd expect a good bread pudding to taste, and not too sweet, either (since I skimped on the sugar). Made this way, it would go well with a sauce drizzled on top.
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Very good. I changed the recipe somewhat due to my husband's wishes and what I happened to...