Butterscotch Bread Pudding

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 morsels
  • 1 Cup whole milk
  • 1/3 Cup Brown Sugar
  • 2 Extra Large Eggs

  1. Preheat the oven to 400°f, rack in center position
  2. Grease 9 inch pie plate generously with butter, covering it entirely-bottom and sides.
  3. 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.
  4. Sprinkle the cubed rolls with the butterscotch morsels and half of the chopped pecans.
  5. 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.
  6. Beat the two eggs in a small bowl
  7. 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.
  8. Pour this over the bread, nuts and butterscotch morsels, so that all are well moistened. Sprinkle the top with the remaining pecan pieces.
  9. Bake for about 20 minutes, until the pudding is puffed and crusty on the top. Take care not to over bake it.
  10. Remove it from the oven, rim the edge with whole pecans if you like the look, and serve it warm.