coffee butterscotch bread pudding

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Winter means comfort food desserts as well as comfort food entrees. Here’s an easy bread pudding that you will like.

My friend Linda makes homemade extracts so I use her coffee extract in this and I have approximated how much regular espresso you would use in place of the extract.

1 package of potato rolls (about 12 oz) cubed into bite sized pieces and left sitting out a couple of hours to get stale

3 eggs beaten
4 cups whole or 2% milk
1/2 cup butter melted
1 1/2 cups brown sugar
1/2 cup confectioners’ sugar
2 teaspoons coffee extract or half a shot of espresso
1 1/4 cup of butterscotch chips

Preheat oven to 350°.

Butter a 9 x 13″ baking dish. I have a deeper square one I like to use that accommodates the same amount of liquids and food. It’s a vintage Pyrex that is square and deep.

Melt the butter in the microwave for only as long as it takes to melt it which is under a minute and set aside.

Separately in a large bowl beat eggs, milk, sugars, coffee extract/espresso together.

Stir in butter that you have melted into egg/milk/sugars mixture.

Put cubed potato bread and butterscotch chips in buttered baking dish and mix together evenly. Pour the liquid mixture over the bread and chips and give an additional stir. The whole thing will be a big goopy mess.

Place pan that you have put the pudding in into a Bain Marie (fancy name for a larger pan with hot water and at the water should only go about half up side of your baking dish) and place entire thing in oven.

Bake for between one hour and one hour and 20 minutes. Pudding will be nearly set coming out of the oven or have a good jiggle to it.

Serve warm or cold.

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