Recipe#9231

Title: Bread Pudding 32

From: dave@simpleinternet.com 
 Newsgroups: rec.food.recipes 
 Subject: Butterscotch, Walnut, and Coffee Bread Pudding 
 Date: 16 Dec 1997 07:03:09 -0700 
 Message-ID: <6761mt$vg$1@mack.rt66.com> 

serves 8
 Ingredients:
 3/4 pound brioche or challah
 1 cup walnuts
 1 cup butterscotch chips
 2 cups milk
 2 tablespoons instant espresso or coffee granules
 3 large eggs
 3/4 cup sugar
 1/4 teaspoon salt
 2 tablespoons unsalted butter
 Discard crust from bread and cut enough bread into 1/2-inch cubes to
 measure 6 cups.  In a large baking pan dry bread, uncovered, at room
 temperature for 12 hours. (Alternatively, dry bread in a 250F oven for one
 hour.)  Butter a 10-inch pie plate (1 1/2) quarts).  Chop walnuts and
 toast golden.  Cool walnuts.  In a bowl toss together bread, half of
 walnuts, and butterscotch chips and transfer to pie plate.  In a saucepan
 heat one cup of milk until it just begins to boil and remove pan from
 heat.  Add espresso or coffee granules, stirring until dissolved, and stir
 in remaining cup milk. 
 In bowl whisk together eggs, sugar, and salt and whisk in espresso mixture
 until combined well.  Pour custard slowly and evenly over bread mixture. 
 Chill pudding, covered, at least one hour and up to one day. Preheat oven
 to 350F. Sprinkle remaining walnuts evenly over pudding.  Cut butter into
 bits and dot pudding with it.  Bake pudding in middle of oven until
 bubbling and golden, about 40 minutes.  Serve pudding warm or at room
 temperature.