Butterscotch Bread Pudding

• 1 loaf Day-old Italian Or French Bread (about 10-12 Ounce Loaf)
• 4 cups Milk
• 3 whole Eggs
• 2 teaspoons Vanilla
• 1-1/2 cup Dark Brown Sugar
• 1/2 cups Butter, Melted
• 1 pinch Salt
• 1 cup Butterscotch Chips
• Optional For Serving: Lightly Sweetened Whipped Cream

1. Preheat oven to 350 F. Grease a 9x13 baking dish.
2. Tear the bread into bite-sized pieces and add it into a large bowl.
3. Into a blender, add the milk, eggs, vanilla, brown sugar, melted butter and salt. Blend until smooth and well-combined. Pour the custard mixture over the bread and stir gently to make sure all the bread is coated. Add 1/2 of the butterscotch chips and stir gently. Pour the mixture into the prepared 9x13 dish. Sprinkle the remaining chips over top of the bread pudding. Bake 1 hour, until golden brown and puffed up (when done it should still jiggle when you touch it in the center).
4. Slice into squares while warm and serve with whipped cream on top. Leftovers should be covered and refrigerated.
5. Adapted from Allrecipes.

italian, milk, eggs, vanilla, brown sugar, butter, salt, butterscotch chips, cream

Taken from tastykitchen.com/recipes/desserts/butterscotch-bread-pudding-3/ (may not work)