Mexican Chocolate Bread Pudding with Warm Butterscotch Sauce
I made this over the weekend and immediately froze 2/3rds of it, without the sauce, because this type of food I can't really control myself around. I used homemade bread from the recipe Melissa is into. It's really good. I made two more loaves today and it turned out even better. It's amazing what reading directions will do for you.
I had been thinking about bread pudding just as this first batch of wheat bread was getting a little hard and then I got a tip in my comments a bit back about this insanely easy and delicious butterscotch sauce. I actually made these two things without the intention of a crazy-good dessert mash-up. It just happened. You know, the bread needed to be used up, the bread pudding was calling to me, and then I just happened to have a jar of butterscotch sauce I had made the night before. I eat this all warm, with the butterscotch sauce poured on hot. Okay then!
Here's the Trinity:
- Chocolate Bread Pudding Recipe (I added 1/2 tsp cinnamon, 1 tsp instant espresso, and doubled the amount of chocolate)
- The Whole Wheat Bread Recipe
- The Butterscotch Sauce Recipe (Which was easy and good. The butter didn't fully incorporate, but it still tastes heavenly. I must try it again.)
