Chocolate Butterscotch Bread Pudding

• 1 loaf (Large Loaf) French Bread (3-4 Cups)
• 5 whole Large Eggs, Beaten
• 2 cups 2% Milk (or Whole)
• 2 teaspoons Vanilla Extract
• 1 cup Sugar
• 1/2 cups Packed Brown Sugar
• 4 Tablespoons Butter, Cut Into Cubes Or Softened
• 1/2 cups Chopped Pecans, More If You'd Like
• 1/3 cups Butterscotch Chips
• 1/3 cups Chocolate Chips

1. Break up the loaf of bread and leave in a bowl overnight (or for at least 7 hours).
2. Preheat oven to 350u0b0F. Grease a 13 x 9 x 2 glass pan. Place the stale bread in the pan to cover the bottom.
3. In a medium bowl, whisk beaten eggs, milk, vanilla and white sugar together until the sugar is incorporated. Pour over the bread. Let sit for about 10 minutes, turning the bread to coat if some pieces are above the egg mixture.
4. In a small bowl, crumble the brown sugar and butter with a fork. Add the pecans and incorporate into the topping. Sprinkle over top of the bread/custard mixture. Sprinkle the butterscotch and chocolate chips over the top.
5. Bake for 35 minutes or until the custard is set.

bread, eggs, milk, vanilla, sugar, brown sugar, butter, pecans, butterscotch chips, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-butterscotch-bread-pudding/ (may not work)