Sally Sibthorpe's bread pudding, which features apples and walnuts, uses a unique combination of cinnamon and butterscotch chips to create a wonderful flavor. It's perfect for chilly winter mornings in her town of Shelby Township, Michigan.
- 1/4 cup butter, cubed
- 2 cups chopped peeled tart apples
- 1/3 cup packed brown sugar
- 8 cups cubed French bread
- 1/2 cup butterscotch chips
- 1/2 cup cinnamon baking chips
- 1/2 cup chopped walnuts
- 4 eggs
- 3 cups half-and-half cream
- 1 teaspoon vanilla extract
- Additional cinnamon baking chips, melted, optional
- In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally.
- Place bread cubes in a greased 13-in. x 9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture.
- Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers. Yield: 12 servings.
Originally published as Apple Bread Pudding in Simple & Delicious January/February 2008, p66
Reviews for Apple Butterscotch Bread Pudding
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 8, 2011
"I had no butterscotch chips so I subbed with all cinnamon chips. My co-workers gobbled it up!"
Reviewed Nov. 29, 2010
"This made a big hit with all my friends and it was so quick."