Serves six to eight.5 cups cubed bread (stale bread is ideal but fresh bread can be toasted)2 cups pecan halves2 eggs4 egg yolks1 1/2 cups brown sugar1 teaspoon salt2 teaspoons vanilla extract2 cups heavy cream3 cups milk1/2 cup butterscotch schnapps1 1/2 cups chocolate chipsOn a baking sheet toast pecan halves in a 300 degree oven for 10 minutes or until browned and fragrant.Raise the oven temperature to 325 degrees. Place bread cubes and toasted pecans in a 9" x 13" baking pan.Beat eggs, egg yolks, brown sugar, salt and vanilla until well blended. Beat heavy cream, milk and butterscotch schnapps into the egg mixture just to combine ingredients.Pour custard over bread cubes and pecans. Let mixture sit for 10 minutes to allow bread to soak up the custard.Bake for 25-30 minutes or until lightly browned and center is set and no liquid custard remains. Immediately sprinkle the top of the pudding with chocolate chips. Allow to cool at least 20 minutes before serving. Serve with your favorite caramel sauce and vanilla ice cream. Refrigerate leftovers. Enjoy.While most prefer this pudding warm with ice cream, some folks really enjoy this chilled with whipped cream, so to each his own!
This article appears in the March 2011 issue of New Hampshire Magazine