A Trendy Dessert

Have you noticed how trendy bread puddings are these days? Everyone on the Food Network has their favorite. This recipe came from Sandra Lee's magazine. The genteel ladies at my DUP meeting slurped it right up!

Butterscotch Bread Pudding - 8 servings
8 c. (1-inch) stale French bread cubes
1 (12 oz.) package Butterscotch morsels, divided
2 c. milk, divided
2 Tbs. sugar
3 large eggs
1 tsp. vanilla
Vanilla Ice cream

-Preheat oven to 350. Spray a 13x9 inch baking dish with cooking spray. Spread bread cubes and 2/3 c. butterscotch morsels in bottom of dish.
-In a heavy sauce pan, cook 1 cup milk over med. heat until small bubbles form around edge of saucepan (do not boil); remove from heat. Add remaining butterscotch morsels, stirring until melted. Add sugar, stir until dissolved.
-In a medium bowl, combine remaining 1 cup milk, eggs, and vanilla. Gradually stir in about 1/4th of hot butterscotch mixture; add egg mixture to remaining hot butterscotch mixture, stirring constantly. Pour over bread cubes in baking dish, pressing bread cubes to absorb mixture.
Bake at 350 for 35-40 minutes. Serve warm with vanilla ice cream.