Caveman_Nick Posted November 29, 2007 Share Posted November 29, 2007 I made this last night, essentially spliced together from several recipes I have read. It was quick and easy, and cheap to make. Butterscotch Bread Pudding 1 loaf of french bread. The one I bought was about 2' long and 2" wide. cut into 1" slices and quarter each slice. Some say you should do this the day before. I didn't notice a downside to slicing the bread right before I made the pudding 6 eggs 3 cups of milk 1 stick butter, softened 3/4 cup brown sugar 1/4 tsp nutmeg 1 tsp cinnamon 1 tsp vanilla extract 1 cup butterscotch chips 2 TBS shortening use the shortening to grease a 3.5 quart crock pot. layer the bread cubes with sprinklings of the chips, alternating until the crockpot is full. Mix the eggs. milk, softened butter (I cut mine into bits as well for ease of mixing), brown sugar, nutmeg, cinnamon, and vanilla in a large bowl until all ingredients are combined. Pour the mixture evenly over the bread cubes in the crock pot. make sure to get all of the bread moist with a slow, even pour around the crock pot. Cook in the crockpot on high for 1.5 hours, turn the heat to low and cook for one more hour. If time permits, cooking on low for 4 hours should work just as well. serve hot. Vanilla ice cream makes a nice complement. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 30, 2007 Share Posted November 30, 2007 i am a big fan of bread pudding..... some things i like to do: white chocolate/raspberry dark chocolate/ raspberry or cherry banana/caramel apple i like to use croissants for the bread Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted November 30, 2007 Share Posted November 30, 2007 This sounds awesome! Raises a question for me though... are there other kinds of "chips" besides chocolate and butterscotch? If so, could you simply substitute any of them into this recipe, or are the flavors all kind of geared towards butterscotch? Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted November 30, 2007 Author Share Posted November 30, 2007 This sounds awesome! Raises a question for me though... are there other kinds of "chips" besides chocolate and butterscotch? If so, could you simply substitute any of them into this recipe, or are the flavors all kind of geared towards butterscotch? Actually, I substituted butterscotch chips for raisins, because many people don't like raisins. I wouldn't do chocolate chips, but I would do white chocolate chips, or possibly sprinkle smashed toffee in place of the butterscotch. Currants, dried cherries, and other dried fruits can be used for variant. As bier mentioned, pureed banana and caramel is also nice You could also add half a cup of brandy to the recipe, which IMO would add nice flavor....but I do not do that for certain reasons. Quote Link to comment Share on other sites More sharing options...
detlef Posted November 30, 2007 Share Posted November 30, 2007 This sounds awesome! Raises a question for me though... are there other kinds of "chips" besides chocolate and butterscotch? If so, could you simply substitute any of them into this recipe, or are the flavors all kind of geared towards butterscotch? The only thing the other spices imply is something warming and autumnal. As Nick says, most any dried fruit would work. Chunks of pumpkin or other winter squash would work (but you might want to ramp up the sugar just a touch). Hell, you could just flat out omit them and it would still be pretty damned tasty. Speaking of bread pudding. If anyone is ever looking for a cool side dish. Try making a savory bread pudding. Not unlike stuffing for obvious reasons. Toast bread, make a stewed leek, cream, and egg base. Mix in some blanched spinach, slivered asparagus, or the like as well as some cheese. Fontina, sheeps milk, what have you. Bake for a bout 40 minutes, and viola. Sorry, that is hardly a recipe, but I'm really bad at writing them. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted November 30, 2007 Author Share Posted November 30, 2007 The only thing the other spices imply is something warming and autumnal. As Nick says, most any dried fruit would work. Chunks of pumpkin or other winter squash would work (but you might want to ramp up the sugar just a touch). Hell, you could just flat out omit them and it would still be pretty damned tasty. The recipe essentially yeilds french toast chunks when you take out the sugar and the butterscotch chips. It's bread cooked in egg and milk with cinnamon, vanilla and nutmeg. The rest is really just how you dress it up. Speaking of bread pudding. If anyone is ever looking for a cool side dish. Try making a savory bread pudding. Not unlike stuffing for obvious reasons. Toast bread, make a stewed leek, cream, and egg base. Mix in some blanched spinach, slivered asparagus, or the like as well as some cheese. Fontina, sheeps milk, what have you. Bake for a bout 40 minutes, and viola. Sorry, that is hardly a recipe, but I'm really bad at writing them. I might try something along these lines this weekend...but I would still probably do it in the crockpot. It's what I do Quote Link to comment Share on other sites More sharing options...
detlef Posted November 30, 2007 Share Posted November 30, 2007 The recipe essentially yeilds french toast chunks when you take out the sugar and the butterscotch chips. It's bread cooked in egg and milk with cinnamon, vanilla and nutmeg. The rest is really just how you dress it up. I might try something along these lines this weekend...but I would still probably do it in the crockpot. It's what I do We have a crockpot, but I pretty much only use it to throw at would be burglars. The cheese element in the savory bread pudding really wants to see the oven. That way it gets nice and brown. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted November 30, 2007 Author Share Posted November 30, 2007 We have a crockpot, but I pretty much only use it to throw at would be burglars. The cheese element in the savory bread pudding really wants to see the oven. That way it gets nice and brown. The cheese gets brown in my crockpot. Maybe you should throw it less and cook in it more Quote Link to comment Share on other sites More sharing options...
detlef Posted November 30, 2007 Share Posted November 30, 2007 The cheese gets brown in my crockpot. Maybe you should throw it less and cook in it more touche. My wife actually bought it a while back and never uses it. I started making dog food in it for a while. It's funny how one can just settle into how they like to do things and not bother looking into other tools. Doesn't the trapped steam prevent a nice brown crust? Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted November 30, 2007 Author Share Posted November 30, 2007 touche. My wife actually bought it a while back and never uses it. I started making dog food in it for a while. It's funny how one can just settle into how they like to do things and not bother looking into other tools. Doesn't the trapped steam prevent a nice brown crust? I haven't found that to be a problem, but to be fair I am also nosy when stuff is cooking and lift the lid on occasion... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 3, 2007 Share Posted December 3, 2007 (edited) today is mrs' b-day.... haven't made bread pudding in a while... happened to have a baguette, white chocolate, mixed berries. unfortunately, i work tonight, but made this for her. it's nice having a happy wife edit: fwiw- i scald cream, sugar, vanilla....temper that into an egg/sugar mixture. Edited December 3, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted January 5, 2008 Share Posted January 5, 2008 I am making this right now, but with caramel chips. The softened butter looks weird (little chunks) and kinda settled on top. But it smells like heaven adn I'm looking forward to devouring about half of it myself! Quote Link to comment Share on other sites More sharing options...
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