1 cup butterscotch chips
1/2 cup white sugar
1/4 cup butter, melted
1 1/2 cups brewed coffee
1 cup butterscotch topping
2 egg whites
1/4 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the butterscotch chips and sugar. Stir in the melted butter and coffee.
In a large bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Fold in the butterscotch mixture and pour into prepared pan.
Bake in preheated oven for 30 minutes.
To make the topping: In a small saucepan, combine 1/4 cup sugar and 1 teaspoon vanilla extract. Heat over medium heat, stirring constantly until sugar is dissolved and mixture forms a ball.
Remove from heat, and spread over top of baked pudding, letting rest 1 minute before serving.