Bread Pudding with Chocolate Chips and Butterscotch Sauce

Pin It My friend and coworker Melissa asked me for a recipe for bread pudding (when she came home from the market and found her loaf of bread smashed). I searched through my arsenal of cookbooks, and I do believe I have found a winner! It is from the Better Homes and Garden Limited 14th Edition New Cookbook (2008), and it is marked as a "Favorite". It is filled with all the good things that make up a wonderful bread pudding! The warm flavors of nutmeg and cinnamon combine with rich vanilla to make a delectable (and practical!) dessert. There isn't anything in this recipe that is unusual, you probably have everything on hand. I added 60% Cocoa chocolate chips in place of the raisins, and it is fabulous! I would recommend not using a 9x13 pan, as the bread pudding will be too thin. I think an 8x8 would work well. Hope you enjoy!

Bread Pudding

Ingredients:

4 cups dried white or cinnamon swirl bread cubes (6-7 slices)
1/3 cup raisins or dried cranberries or chocolate chips (optional)
2 eggs, slightly beaten
2 cups milk
1/4 cup butter, melted
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 teaspoon vanilla
Butterscotch Sauce (recipe below)

Preparation:

Preheat oven to 350. Grease a 1 1/2 qt casserole; set aside. In a large bowl, combine bread crumbs and raisins (or chocolate chips). In a separate bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir into bread mixture. Pour into prepared casserole. Bake, uncovered, for 50-55 minutes, or until puffed out and a knife inserted near center comes out clean. Cool slightly. Serve with Butterscotch Sauce.

Butterscotch Sauce

Ingredients:

1/2 cup butter
1/2 cup half-and-half or light cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla

Preparation:

In a medium saucepan, combine butter, half-and-half and sugars. Cook and stir over medium heat for 5 to 8 minutes, or until mixture is slightly thickened and just comes to a full boil. Remove from heat, stir in vanilla. Serve warm over bread pudding.