A Slice of Custard Heaven
Less Guilt Bread Pudding
I love good bread pudding and by that I mean a rich, creamy custard dessert that doesn’t contain raisins. I realize that many of the New Orleans originals contain raisins and loads of heavy cream and butter, not to mention a made-from-scratch whiskey sauce. I don’t disagree that those components make for an amazing dessert but I prefer a simpler, lighter version that is so easy yet creamy and decadent, tastes amazing and satisfies your taste buds. You have to try this to believe it. You have nothing to lose!
Note: if you are not using low fat bread you can reduce the butter to 1/4 cup.
Ingredients
10.5 oz Sandwich bread, torn into small pieces
4 cup Skim Milk, heated
2 cups light brown sugar
1/2 cup unsalted butter, melted
3 large eggs, beaten
2 tsp Vanilla extract
1 cup Butterscotch chips
Preparation
- In large milk combine torn up bread and all other ingredients.
- Pour into 9 x 13 inch pan. Let sit for 30 minutes or longer.
- Bake at 350 degrees in oven for about an hour. It should wiggle when you shake it. Serve warm with pancake syrup.
Decadent Butterscotch Bread Pudding
Suggested Wine Pairings
This rich, buttery dessert needs a rich and full-bodied sweet wine, but look for one that is slightly less rich than the dessert. Try a late harvest white wine, ice wine, Orange Muscat, Moscato d’Asti or a sparkling Brachetto.
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