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.
- 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.
- 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.
- With or without the butterscotch sauce, this is one of the most wonderful desserts I have ever eaten.
- 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
- Whisk eggs and sugar together.
- In a four quart sauce pot heat cream over medium to medium-low heat until just before a boil, stirring as needed.
- Temper egg mixture with hot cream by slowly whisking the hot cream into the eggs until all the cream is incorporated.
- 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!
- 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.
- 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.
- Serve warm with Butterscotch Sauce, if desired.
- 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
- Combine brown sugar, lemon juice, butter, and salt in a heavy saucepan. Cook over medium heat, stirring until butter melts.
- Increase heat to high. Cook, stirring occasionally, until mixture bubbles vigorously 3-4 minutes.
- Remove pot from heat and stir in the warm cream. (You can warm the cream in a microwave or in a separate pot.)
- Heat 3-5 minutes over medium heat.
Insert contented sigh here.