If you are like me then anytime bread pudding is offered on the dessert menu I order some. Even if I am stuffed to the point of exploding I
just have to indulge in warm, creamy bread pudding! We had about three quarters of a loaf of sourdough french bread leftover from dinner two nights ago. So, I decided to look up a recipe for bread pudding just for fun. I ended up making the most delicious bread pudding! We have eaten almost all of it straight from the pan and I can't stop. Here is the recipe adapted from the one I found online by Margaret Burger. I added some nuts, spices, rum extract and half-n-half.
Butterscotch Bread Pudding
- One loaf of day old french bread, torn into pieces
- 3 cups milk
- 1 cup half and half (I used fat free)
- 2 cups brown sugar
- 1/2 cup melted butter (one stick)
- 3 eggs, beaten
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract
- dash or two of: cinnamon, cloves and allspice
- dash of salt
- one cup of whole pecans
Preheat oven to 350 degrees. Mix all ingredients together to form a soupy oatmeal consistency. Pour into 9x13 inch glass pan and bake for 45 minutes. It might take up to an hour for the middle to set or have a gentle wiggle when you shake the pan. I prefer a bit more sauce than this recipe produced but the flavor is to die for. Try it!
