Chocolate Butterscotch Bread Pudding

Name: Chocolate Butterscotch Bread Pudding
Ingredients: 1 loaf (Large Loaf) French Bread (3-4 Cups); 5 whole Large Eggs, Beaten; 2 cups 2% Milk (or Whole); 2 teaspoons Vanilla Extract; 1 cup Sugar; 1/2 cups Packed Brown Sugar; 4 Tablespoons Butter, Cut Into Cubes Or Softened; 1/2 cups Chopped Pecans, More If You'd Like; 1/3 cups Butterscotch Chips; 1/3 cups Chocolate Chips

10 ingredients

5 steps

Ingredients

1 loaf (Large Loaf) French Bread (3-4 Cups)
5 whole Large Eggs, Beaten
2 cups 2% Milk (or Whole)
2 teaspoons Vanilla Extract
1 cup Sugar
1/2 cups Packed Brown Sugar
4 Tablespoons Butter, Cut Into Cubes Or Softened
1/2 cups Chopped Pecans, More If You'd Like
1/3 cups Butterscotch Chips
1/3 cups Chocolate Chips

Directions

1

Break up the loaf of bread and leave in a bowl overnight (or for at least 7 hours).
2

Preheat oven to 350°F. Grease a 13 x 9 x 2 glass pan. Place the stale bread in the pan to cover the bottom.
3

In a medium bowl, whisk beaten eggs, milk, vanilla and white sugar together until the sugar is incorporated. Pour over the bread. Let sit for about 10 minutes, turning the bread to coat if some pieces are above the egg mixture.
4

In a small bowl, crumble the brown sugar and butter with a fork. Add the pecans and incorporate into the topping. Sprinkle over top of the bread/custard mixture. Sprinkle the butterscotch and chocolate chips over the top.
5

Bake for 35 minutes or until the custard is set.