Butterscotch Marshmallow Bread Pudding with Butterscotch Sauce

Butterscotch Bread Pudding

Don’t you want to dive right into that bread pudding?  It is so GOOD!  I know that it is not really bread-pudding-posting-season, but in all honesty, I have been working on this post since last November.  Tricia had talked about a butterscotch marshmallow bread pudding that she had made during one of her classes (Tricia is my daughter who is in culinary school).  One of the chefs had made up the recipe during class one day and apparently it was outstanding.  I have always been a little leery of bread pudding; I just couldn’t get into soggy bread with raisins and cinnamon.  Tricia assured me that this bread pudding was nowhere near what I had seen in the past.

So, I thought about things for a while and then asked Tricia for the recipe.  It’s an interesting thing getting a recipe from a culinary student who has gotten a recipe from a chef who is pretty much making things up as he goes.  It took a few days for Tricia to remember everything and how they had made the bread pudding.  I wrote down the ‘recipe’ on a couple of index cards, scratched out things and added other things to the recipe because, like I said, it took Tricia a few days to recollect everything.  Also, she even went back and talked to her chef about the recipe.  He, too, had to recollect exactly what it was that he had done.  Eventually, I worked up the courage to attempt making my first bread pudding, documenting in detail through photo’s exactly what I had done.  The word ‘butterscotch’ was a great motivator.

Tricia was out of town when I made it and I needed to wait until she came back so that she could help me with the post.  One thing lead to another and I kind of forgot about the post.  Then one day Tricia came home from school and told me that they had made the bread pudding again except that they had used brioche instead of challah.  I asked her to type up the recipe for me with precise instructions so that I could post everything.

She obliged, but when I looked at the recipe, there were some missing parts.  I asked her about the butter and brown sugar and making a custard and so forth.  She looked at me like I maybe I was heading into senility and said that I must be mistaken.  So, I pulled out the pictures and showed them to her.  “Are you sure these are the ones from you making bread pudding?”  I was pretty absolutely almost sure.  There was something like 211 of them all precisely in order and dated.

“Go get your recipe,” she said.  “We would never make bread pudding like this.  It wouldn’t work.”

Of course when I went to get the recipe, it was gone.  I looked high and low for it.  I had had it in my grubby paws only two days previously and now at the most critical moment of life, those two index cards were gone.  Tricia said that she believed me and that she would ask her chef about the first recipe and try to get him to give it to her again.  Bottom line?  The chef couldn’t remember the recipe that he had made up and was wondering if I could possibly find my copy of his recipe so that he could see what he had originally done.  Talk about a conundrum.

Soooooo, fast forward to about three months later….  I was finally cleaning up some papers on my nightstand that had been umm, er, assisted from a pocket in my scripture case by one of my little grandsons a few months ago (Yeah, I’m a terrible housekeeper these days) and low and behold there in the middle of the papers was the mystery recipe.  Yay!

I present to you now Butterscotch Marshmallow Bread Pudding parts I and II combined, which really makes it Butterscotch Bread Pudding part III, I guess.  It’s wonderful and delicious and makes you feel good all the way to your toes.

Notes:

  1. The first recipe called for the bread pudding to be served with a butterscotch sauce.  If you choose to use the sauce, I would recommend that you use only 1/2 cup of butterscotch chips in the bread pudding recipe.
  2. The second recipe did not use the additional sauce, but it called for 1 cup of butterscotch chips to be used in the custard.  To use 1 cup of the butterscotch chips in the bread pudding and also serve it with the butterscotch sauce would make this far too rich.
  3. With or without the butterscotch sauce, this is one of the most wonderful desserts I have ever eaten.

Butterscotch Marshmallow Bread Pudding
Recipe by Tricia, Terri, and Chef ? @ that’s some good cookin’
Printable Recipe

  • 1 pound loaf day-old bread cut into 1” cubes— or enough to completely fill baking dish (brioche is the best!  Challah also works great!)
  • 1 quart heavy cream (4 cups)
  • 3 eggs
  • 1¾ cup sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1/2-1 cup butterscotch chips, as per your taste preference (I would recommend 1/2 cup if you plan on serving the bread pudding with the butterscotch sauce.)
  • Miniature marshmallows, as needed
Directions
  1. Whisk eggs and sugar together.
  2. In a four quart sauce pot heat cream over medium to medium-low heat until just before a boil, stirring as needed.
  3. Temper egg mixture with hot cream by slowly whisking the hot cream into the eggs until all the cream is incorporated.
  4. Add butterscotch chips to cream and egg mixture.  Let rest for 5 minutes and then stir to incorporate the melted butterscotch.  If all the chips aren’t melted yet, let them rest in the warm mixture for a bit longer and then stir.  If after 10 or so minutes there are still some butterscotch chunks that just aren’t melting, taste the flavor of the mixture, if it is yummy enough for you, then strain out the rest of the butterscotch pieces; if you feel the mixture could be more delicious, then heat the mixture back up on a double boiler just enough to melt the chips but make sure you don’t cook the eggs!
  5. Place the bread into a baking dish.  You want the dish to be completely full of bread – an 8″x8″ square dish or a 10” pie pan work great.  Or you can use a couple of loaf pans…whatever you have on hand.  Pour the cream mixture (custard) over the bread until the dish is nearly full with the custard.
  6. Bake at 350 F for about 1 ½ hours.  When it looks like the custard is almost set (it’s not runny and liquidy looking), about 15 minutes before the finish time, put a nice layer of marshmallows on top and bake the additional 15 minutes.  Be careful not to burn the marshmallows – it may take only 10 minutes, just keep an eye on it.  If at any time during the baking process you feel that the bread is getting too brown and the custard isn’t set yet, you can cover it in foil to stop the browning process and save it from burning.
  7. Serve warm with Butterscotch Sauce, if desired.

Butterscotch Sauce

  • 1 cup firmly packed brown sugar
  • 4 tablespoons butter (1/2 stick)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1 cup heavy cream, warmed

Directions

  1. Combine brown sugar, lemon juice, butter, and salt in a heavy saucepan.  Cook over medium heat, stirring until butter melts.
  2. Increase heat to high.  Cook, stirring occasionally, until mixture bubbles vigorously 3-4 minutes.
  3. Remove pot from heat and stir in the warm cream. (You can warm the cream in a microwave or in a separate pot.)
  4. Heat 3-5 minutes over medium heat.
This is a beautiful loaf of challah that I purchased from the bakery department at a local grocery store.  I put it in a plastic food storage bag in the refrigerator for a couple of days to 1) keep it from going moldy [no preservatives in this loaf] and 2) to allow it to ‘age’ a little.  The recipe works best when the bread is at least a day old.
Butterscotch Bread Pudding
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Cut the bread into approximately 1″ cubes.  It doesn’t have to be exact.
Butterscotch Bread Pudding
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Put the bread into the baking dish (dishes) of your choice.  I used loaf pans, but I wish that I had used a more shallow pan such as an 8″ x 8″ baking dish.  The loaf pans were too deep for scooping out the bread pudding well.
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Pour the cream into a 3 quart sauce pan.  Heat the cream over medium to medium-low heat until just before boiling.
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 While the cream is heating, mix the eggs and sugar together.
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Melt the butter, then whisk it into the egg/sugar mixture.
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Add the vanilla to the egg mixture and whisk until incorporated.
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The cream in this picture was brought to a boil because that is what the first recipe said to do.  In the second recipe, Tricia said that the cream ought to have only been brought to a near boil.  Oh well, everything worked out great despite the fact that I boiled the cream.  Beginner’s luck I guess.
Butterscotch Bread Pudding/
Temper the egg mixture by slowly adding about 2 cups of the hot cream to the egg mixture while whisking.  It is important to pour slowly while whisking so that the hot cream does not cook the eggs.
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Add the egg mixture back into the remaining hot cream while whisking.  That’s my main squeeze’s thumb in the bottom left hand corner of the picture.  He was holding the pot and whisking while I was pouring the egg mixture into the cream and photographing.  Four hands required for one picture!
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Measure out the butterscotch chips…
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And pour them into the hot cream mixture.  Pretend that the cream is not boiling in this picture.
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Stir in the chips and allow them to sit for a few minutes until they have melted.  Then, stir again to distribute the melted chips throughout the cream mixture.
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I’m warning you right now, it will take all of your resolve to not start eating this custard at this point.
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Pour the custard over the bread cubes, until the dish is nearly full of custard.
Butterscotch Bread Pudding/
Butterscotch Bread Pudding/
Place the baking dish or dishes on a foil lined baking sheet.  This will help catch any splatters that may happen while the pudding is cooking.  Insert imaginary picture of foiled lined baking sheet here.
When the bread pudding is nearly done, cover with miniature marshmallows.  The amount is up to you.  When I first made this bread pudding I didn’t use enough marshmallows and they all melted into the custard.  So, I added more marshmallows and put the pan back into the oven just until the marshmallows started to caramelized.
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Butterscotch Bread Pudding/
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For the Butterscotch Sauce
Combine the brown sugar, lemon juice, butter and salt in a heavy saucepan.  Over medium heat, cook and stir until butter is melted and the ingredients are well combined.
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 Increase the heat to high, cook stirring occasionally until the mixture bubbles vigorously 3-4 minutes.  Lower the heat to medium and and continue to cook another 3 minutes, stirring constantly.  Serve over warm Butterscotch Marshmallow Bread Pudding.
Butterscotch Bread Pudding/
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Insert contented sigh here.

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