Ingredients:
3 cups egg bread, cubed ( brioche or challah)
1/2 cup butterscotch chips
1/2 cup chopped pecans
1 cup milk
1/3 cup firmly packed light brown sugar
2 large eggs
Directions:
Preheat oven to 400 degrees F.
Generously butter a 9-inch pie plate.
Place the bread cubes in the pie plate.
Sprinkle with the butterscotch chips and 1/4 cup of the pecans.
In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
Beat the eggs in a small bowl and gradually whisk in the hot milk mixture.
Pour the custard evenly over the bread.
Sprinkle with the remaining 1/4 cup nuts.
Bake until the pudding is puffed and crusty on top, about 25 minutes.
Serve warm.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.