Bread pudding is one of those comfort food desserts and usually starts with a recipe big enough to feed an army. So, with a little tweaking, I've reduced the size of one of our favorites and it came out great. We enjoy this butterscotch flavored bread pudding at room temperature and it makes an "over the top" late night snack.
1 cup heavy cream
1/4 cup brown sugar
1 tablespoon butter, melted
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup butterscotch chips (good quality)
Toast the bread in the toaster and set aside to cool. When it is cool, tear in up into pieces about the size of a quarter.
In a medium size bowl, beat one egg; add the cream, sugar, vanilla and melted butter (whisk until well mixed). Pour over the toasted and torn up bread and fold in the butterscotch chips.
Let this mixture sit, at room temperature, for about 20 minutes (to soak up the liquid). At the end of 20 minutes, mix well.
Pour into a buttered 9" x 5" loaf pan and bake in preheated 350 oven for 30 to 35 minutes or until the bread pudding barely jiggles when you tap the pan.
Remove from oven and let it cool to room temperature before serving.
NOTE: After the bread has soaked up all of the cream-egg mixture, give it a good mix with a spatula (don't worry about the bread "breaking down").
NOTE: Use a good quality butterscotch chips. I've tried generic brands before and they were a little waxy tasting.
NOTE: Like any good bread pudding, it will be puffy when it first comes out of the oven, but then it will sort of "collapse" as it cools (this is normal).
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