Butter Pecan Bread Pudding - cooking recipe

Ingredients
    3 cups egg bread, cubed (brioche or challah)
    1/2 cup butterscotch chips
    1/2 cup chopped pecans
    1 cup milk
    1/3 cup firmly packed light brown sugar
    2 large eggs
Preparation
    Preheat oven to 400 degrees F.
    Generously butter a 9-inch pie plate.
    Place the bread cubes in the pie plate.
    Sprinkle with the butterscotch chips and 1/4 cup of the pecans.
    In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
    Beat the eggs in a small bowl and gradually whisk in the hot milk mixture.
    Pour the custard evenly over the bread.
    Sprinkle with the remaining 1/4 cup nuts.
    Bake until the pudding is puffed and crusty on top, about 25 minutes.
    Serve warm.

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