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Angels Unawares, Serial #4 and Scotchy Bread Pudding

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We seem to have a love-hate relationship with bread pudding–you either love it or you hate it.

But most of those who claim to “hate” it have never tried it. It’s the name that gets them. The idea of bread turned soft and mushy (as in pudding form) makes them want to run and hide in the closet. O.K., maybe that’s a little exaggerated. Maybe all they’ll do is pretend not to see the words and look for something with chocolate on the dessert menu (if they’re in a restaurant that offers bread pudding) or excuse themselves and go to the bathroom and hide there for about a half hour until dessert is finished (if they’re eating at a friend’s house where bread pudding is served).

Well, just hold on a minute. Reading and Recipes is a full service blog, and one of our services is to help breadpuddingaphobics get over their irrational fear. So take a minute and lie down on our Reading and Recipes counseling couch and take a few deep cleansing breaths and close your eyes and relax.

O.K. Now open your eyes so you can read the rest of this post and get cured.

We’re going to attack this fear in two ways. First, we’re going to attach a jazzy adjective–Scotchy–to the name of our dessert. So instead of hearing br— pu—– and thinking of mushy bread, just think Scotchy with all of its positive associations like Scotty (as in a loyal kind of dog or maybe a long-lost pal from grade school) and butterscotch (as in one of the best toppings to put on an ice cream sundae). Now isn’t that better? I can practically see the phobia exiting your mind from here.

And the second way we’re going to attack your fear is to give a recipe that’s so easy and out of this world delicious that you’ll not only forget your fear of br— pu—– but you’ll decide it’s the best thing you’ve ever eaten and start a fan club for Scotchy Br— Pu—– and maybe look into patenting the recipe and making a million bucks (but remember you saw it here first).

I’m serious. Give this stuff a try. It’ll cure your phobia and everything else that ails you. (And maybe then we can stop using those stupid dashes to indicate the words “bread pudding.”)

butterscotch bread pudding

Scotchy Bread Pudding

1 cup milk

1/2 cup brown sugar

2 Tablespoons unsalted butter, melted

1 egg, beaten

3/4 teaspoon vanilla extract

pinch of salt (about 1/8 teaspoon)

1/2 loaf of Italian bread, torn into bite size pieces

1/3 cup butterscotch chips

scotchy bread pudding

In a large bowl, combine the milk, brown sugar, melted butter, beaten egg, vanilla, and salt. Whisk the ingredients together until well combined. Add the torn bread and butterscotch chips and fold into the mixture. Make sure all of the bread is covered with the mixture so it can soak properly. Let sit for 30 minutes.

Preheat oven to 350 degrees. Spray a 5×7 inch pan with cooking spray. Pour the bread pudding into prepared pan. Bake for 40-45 minutes, or until the bread pudding is mostly set and only the middle moves slightly when jiggled.

Let the bread pudding cool for about 20 minutes before serving warm. Store any leftover bread pudding in the refrigerator for up to 4 days.

scotchy bread pudding1

{Adapted from All Recipes}

Click below to listen to or read Serial #4 of “Angels Unawares”.

Angels Unawares, Serial #4, audio © Jeffrey Anderson

Angels Unawares, Serial #4, text © Jeffrey Anderson

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