Butterscotch, Walnut and Coffee Bread Pudding

By klodge76

Ingredients

• 3/4 pound brioche or challah
• 1 cup walnuts
• 1 cup butterscotch chips
• 2 cups milk
• 2 tbsp instant espresso or coffee
• 3 large eggs
• 3/4 cup sugar
• 1/4 tsp salt
• 2 tbsp unsalted butter

Details

Servings 8

Preparation

Step 1

1. Disgard 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 12 hours (alternatively, dry bread in a 250F over for 1 hour)

2. Butter a 10-inch pie plate (1 1/2 quarts)

3. Chop walnuts and toast golden. Cool walnuts.

4. In a bowl, toss together bread, half the walnuts, and butterscotch chips. Transer to pie plate.

5. In a saucepan, heat 1 cup milf until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved, and stir in remaining cup of milk.

6. In a 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 1 hour and up to 1 day.

7. Preheat over to 350F.

8. Sprinkly 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.