Vera Dawson via Summit Daily News
3 Cups stale grocery
store croissant (2 six inch long croissants)
1/2 Cup pecons, chopped
1/2 Cup butterscotch
1 Cup whole milk
1/3 Cup Brown Sugar
2 Extra Large Eggs
Preheat the oven to
400°f, rack in center position
Grease 9 inch pie plate
generously with butter, covering it entirely-bottom
Cut the croissants into
one-half to three-quarter inch cubes. Put the cubed
croissants in the pie plate; they should cover the
bottom in a single layer. As you cut the rolls,
you'll create some flakes and crumbs. Don''t use
these; they will make the pudding soggy.
Sprinkle the cubed
rolls with the butterscotch morsels and half of the
Heat the whole milk and
brown the sugar in a small saucepan, stirring
occasionally, until the brown sugar is completely
dissolved and the milk is hot and starting to
simmer. Remove the pan from the heat.
Beat the two eggs in a
Using a whisk, add the
warm milk to the eggs very slowly, in a thin stream.
You don't want to add it too quickly or you'll cook
the eggs with the hot liquid. Whisk or beat until
the eggs and milk mixture are thoroughly combined
and just a bit frothy.
Pour this over the
bread, nuts and butterscotch morsels, so that all
are well moistened. Sprinkle the top with the
remaining pecan pieces.
Bake for about 20
minutes, until the pudding is puffed and crusty on
the top. Take care not to over bake it.
Remove it from the
oven, rim the edge with whole pecans if you like the
look, and serve it warm.