Best Butterscotch Walnut And Coffee Bread Pudding Recipes

BUTTERSCOTCH, WALNUT AND COFFEE BREAD PUDDING

Butterscotch, Walnut and Coffee Bread Pudding image

Categories Dairy Egg Nut Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

3/4 pound brioche or challah
1 cup walnuts
1 cup butterscotch chips
2 cups milk
2 tablespoons instant espresso or coffee granules
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons unsalted butter

Steps:

Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
Butter a 10-inch pie plate (1 1/2 quarts).
Chop walnuts and toast golden. Cool walnuts. In a bowl toss together bread, half of walnuts, and butterscotch chips and transfer to pie plate. In a saucepan heat 1 cup milk until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved, and stir in remaining cup milk.
In bowl whisk together eggs, sugar, and salt and whisk in espresso mixture until combined well. Pour custard slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350°F.
Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven until bubbling and golden, about 40 minutes. Serve pudding warm or at room temperature.

BUTTERSCOTCH BREAD PUDDING

Butterscotch Bread Pudding image

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.

Provided by Margaret Burger

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

Ingredients

1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
½ cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips

Steps:

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.

Nutrition Facts : Calories 622.7 calories, Carbohydrate 92.6 g, Cholesterol 110 mg, Fat 23.1 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 15 g, Sodium 451.6 mg, Sugar 74.6 g