I missed my work Christmas party/lunch this year because we were picking up Honey from the rescue agency. Lucky for me they brought back some leftovers, and the left over butterscotch bread pudding was amazing.
I was worried I wouldn't be able to duplicate it because I tried to make bread pudding for my grandpa a couple years ago and the end result tasted like smooshed french toast. Not this stuff though, I really think I hit this one out of the park.
We had it for breakfast AND dinner yesterday. We had to bring the leftovers to work today so we would stop eating it! (Allison if you see this, ask Nick for some!) Warning: Not a dish for dieters. Run while you can.
Butterscotch Bread Pudding
serving size 10-12 small ramekins or large casserole pan (recipe adapted from this one)
1 loaf Wonder Bread
1 cup heavy cream
2 cups milk
3 small beaten eggs
1 cup brown sugar
2 teaspoons vanilla
2 cups butterscotch chips
1. Grease ramekins or casserole pan and preheat the oven to 350 degrees
2. Cube the loaf of Wonder bread.
3. Add cream, milk, beaten eggs, brown sugar, 1 cup of the butterscotch chips (save the other for later) and vanilla. Mix well. Consistency should be like oatmeal.
4. Pour into ramekins or pan and bake for 50 mins. Cool.
5. Run a butter knife along the inside of the ramekin to loosen the bread pudding. Flip upside down on a plate. (not necessary if in casserole pan)
6. (Optional) Melt 1 cup of butterscotch chips and 1 table spoon of shorting in the microwave for 30 second intervals mixing in between until chips are melted into a sauce. Drizzle over pudding and serve.