Frank's Recipes! Butterscotch, Walnut and Coffee Bread Pudding

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Butterscotch, Walnut and Coffee Bread Pudding

3/4 pound brioche or challah
1 cup walnuts
1 cup butterscotch chips
2 cups milk
2 tablespoons instant espresso or coffee granules
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons unsalted butter

Discard crust from bread and cut enough bread into 1/2-inch cubes to
measure 6 cups. In a large baking pan dry bread, uncovered, at room
temperature 12 hours. (Alternatively, dry bread in a 250'F oven 1 hour.)

Butter a 10-inch pie plate (1 1/2 quarts).

Chop walnuts and toast golden. Cool walnuts. In a bowl toss together
bread, half of walnuts, and butterscotch chips and transfer to pie
plate. In a saucepan heat 1 cup milk until it just begins to boil and
remove pan from heat. Add espresso or coffee granules, stirring until
dissolved, and stir in remaining cup milk.

In bowl whisk together eggs, sugar, and salt and whisk in espresso
mixture until combined well. Pour custard slowly and evenly over bread
mixture. Chill pudding, covered, at least 1 hour and up to 1 day.

Preheat oven to 350'F.

Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and
dot pudding with it. Bake pudding in middle of oven until bubbling and
golden, about 40 minutes. Serve pudding warm or at room temperature.

Serves 8.