Pay attention to the title as you look at these first images. At first I was going to make a cheesecake. Graham crust, made from butter, sugar, and grahamskex crumbs.
Slowly beat the batter, one egg at a time.
Melt dark chocolate with some instant espresso.
What looks like a delicious espresso chocolate cheesecake was actually a little bland. It didn't "meet my muster".
So on to plan B! Butterscotch bread pudding. (this is the center photo on the hveiti og smjör main page) Start with bread crumbs. I use fresh bread toasted, rather than stale bread. I do for thanksgiving stuffing too, I find I like the taste better. This is whole wheat bread.
First, melt the butter and brown sugar for a nice butterscotch taste.
Mix it with an egg, some cinnamon, and whole milk, then soak the crumbs in it.
Next comes the "crumble" topping. Sugar, flour, cinnamon, and butter.
Mash till it adheres slightly.
The soaked bread crumbs with crumble is now in the oven, now it's time to make the butterscotch RUM sauce! Melt butter and brown sugar again, then add cream...
Add rum after removing from heat and stir till incorporated. MMmmmm silky smooth!
Out of the oven comes the bread pudding, toasty and warm.
Drizzle butterscotch rum sauce over pudding.
Best warm, with a glass of milk, or a nice cappuccino. The texture is sponge-y, like a pudding, hence the name, but the crumble is a bit crunchy, and the rum sauce provides a cohesive sweetness.
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