Butterscotch Bread Pudding Recipe from Le Cellier Steakhouse
1 1/16 lb Texas Toast
3/4 lb milk
1 1/8 lb eggs
1/4 lb condensed milk, sweetened
1 1/2 fl oz orange juice
1/8 oz salt
1/8 oz nutmeg
3/4 oz fresh vanilla
Cut Bread into cubes.
Mix wet ingredients and spices together.
Soak bread in wet mixture for about 1 hour.
Fill ramekin 1/2 full with bread mixture.
Place butterscotch candy in center and fill up with more bread.
Bake for 20-25 min. at 285°.
Yield: 12 servings