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home > recipes > pudding > butterscotch walnut and coffee bread pudding
Butterscotch, Walnut, and Coffee Bread Pudding : 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.

Butterscotch Walnut and Coffee Bread Pudding


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keyword: butterscotch
keyword: walnut
keyword: coffee
keyword: bread
keyword: pudding
ethnicity: english
recipes for pudding
recipes by dave
Email Address:
(posted July 22, 1996)

Butterscotch, Walnut, and Coffee Bread Pudding : 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.


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