Butterscotch Bread Pudding So Tasty

Friday, September 5, 2014

Butterscotch Bread Pudding

"A versatile bread pudding that is simple to make. You also can use chocolate milk and any candy bar of your preference for another version."

Ingredients :

1 (10.75 ounce) loaf day-antique bread, torn into small pieces
four cups milk
2 cups brown sugar
half cup butter, melted
3 eggs, crushed
2 teaspoons vanilla extract
1 cup butterscotch chips

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H10M

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a huge bowl, integrate bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture have to be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until almost set. (It must have a "thigh wiggle" or wiggle as a lot as a nicely endowed thigh.) Serve warm or cold.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook it lightly, and make smooth-up easier.

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