BUTTER-PECAN BREAD PUDDING

1 teaspoon butter for greasing pan
3 cups (about 4 ounces) cubed egg bread, such as brioche, challah or favorite egg bread (with raisins if desired)
1/2 cup butterscotch chips
1/2 cup coarsely chopped pecans, divided
1 cup whole milk
1/3 cup packed light brown sugar
2 large eggs

Preheat the oven to 400 degrees F. Generously butter a 9-inch pie pan; set aside.

Place the bread cubes in the prepared pan. Sprinkle with the butterscotch chips and 1/4 cup of the pecans.

In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.

Meanwhile, beat the eggs in a small bowl and gradually whisk in the hot milk mixture. Pour the custard evenly over the bread. Sprinkle with the remaining 1/4 cup of nuts.

Bake until the pudding is puffed and crusty on top, about 25 minutes. Remove from the oven and serve warm.

Makes 6 servings
Adapted from source: Short & Sweet: Sophisticated Desserts in No Time at All by Melanie Barnard