Ingredients: |
Ingredients: Butterscotch Sauce
1 cup packed light brown sugar
½ cup light corn syrup
3 T. unsalted butter
1 ½ t. kosher salt
½ cup heavy cream
1 T. bourbon
Pudding
1 lb. day old rustic white bread, crust removed, cut in 1/2” cubes (12 cups)
1 stick unsalted butter, melted
2 T. plus 1 ½ cups sugar
5 large eggs
4 cups heavy cream
1 ½ T. poppy seeds
Pinch of kosher salt
3 T bourbon
½ vanilla bean, split lengthwise
2 cups pecan pieces
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Directions: |
Directions:Sauce – Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat, add cream and bourbon, stir until smooth. Let cool. Do Ahead - - can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.
Pudding – Toss bread, melted butter, and 2 T. sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 ½ cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to b lend. Place bourbon in small bowl; scrape in seeds from vanilla bean. Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to 13 x 9 glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.
Prehead oven to 325 degrees. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean - - 1 – 1 ½ hours. Serve bread pudding with butterscotch sauce. |
This recipe for Pecan, Bourbon, & Butterscotch Bread Pudding is from