Recipe from Glass Wall, Houston

Bread Pudding

4 1/2 hamburger buns, milk or egg-style
6 eggs, whipped
2/3 cup sugar
1/2 quart half and half
1/2 quart heavy cream
1 tablespoon butter

To prepare the pudding, tear the buns into large chunks and place on sheet pan. Place in a 325 degree oven to toast, about 12 minutes. Remove from the oven and allow to cool. While the bread is cooling, in a large bowl, whisk the eggs. Add the sugar and mix well. Add the creams and mix well to combine. Rub a heavy baking dish with some butter. Add the bread to the pan. Pour the custard over the bread and work it in with your hands. Be careful to not break the bread up too much. Allow to soak for 15 minutes. Using your hands, make sure the custard is equally distributed to the pan. Gently press the bread down with the palm of your hand to allow the custard to bubble to the top.

Raspberry–White Chocolate Mixture

1 ounce white chocolate, chunked
1 pint raspberries
2 tablespoons butter

Place the chunks of the chocolate into the mixture. Repeat this procedure with the raspberries. Place teaspoon size lumps of butter on the top of the pudding. Cover with plastic wrap and then with foil. Place in a 350 degree oven for 45 minutes, or until puffy and a knife inserted comes out clean. Remove from the oven and allow to cool.

Butterscotch Caramel

2 cups granulated sugar
1/2 cup water
1/2 cup cream
2 tablespoons butter
1 tablespoon cider vinegar

For the syrup, combine the sugar and water in a heavy-bottom saucepan. Do not stir. Place over high heat and allow to simmer until the mixture turns amber, about 20 minutes. Once the caramel has reached the desired color, remove from the heat. Carefully add the cream and butter. The mixture will boil rapidly. Stir well. Add the vinegar and stir. Place in steam table until service.