"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pecan, Bourbon, and Butterscotch Bread Pudding Recipe

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This recipe for Pecan, Bourbon, and Butterscotch Bread Pudding, by , is from Generations of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Ellen Beley - Me

Category:
Category:
 

Buttrescotch Sauce


Ingredients:  
Ingredients:  
1 c. Light brown sugar, packed
1/2 c. Corn syrup, light
3 Tbsp. Butter, unsalted
1 1/2 tsp. Kosher salt
1/2 c. Heavy whipping cream
1 Tbsp. Bourbon, optional

Directions:
Directions:
Bring brown sugar, corn syrup, butter and salt to a boil over medium-high heat. Boil and whisk for 3 minutes. Remove from heat, add cream and bourbon and stir until smooth. Let cool. Can be made 3 days ahead if covered and refrigerated.
 

Bread Pudding


Ingredients:  
Ingredients:  
1 lb. Rustic white bread, day old with crusts removed, cut into 1/2" cubes, aprox 12 c.
1/2 c. Unsalted butter, melted
2 Tbsp. + 1 1/2 c. Sugar
5 lg. Eggs
4 c. Heavy whipping cream
1 1/2 Tbsp. Poppy seeds
Pinch Kosher salt
3 Tbsp. Bourbon
1/2 Vanilla bean, split lengthwise
2 c. Pecan pieces

Directions:
Directions:
Toss bread, butter and 2 Tbsp. sugar in bowl and set aside. Beat eggs and remaining sugar until light yellow and fluffy, 3 minutes. Beat in cream, poppy seeds, and salt. In small bowl, scrape vanilla bean seeds and whisk to distribute seeds then add to egg mixture. Pour egg mixture over bread, add pecans and toss to coat. Transfer to 13x9x2" baking dish. Cover and chill overnight.
Bake 325 until top is browned in spots and a tester inserted into center comes out clean, about 1 1/4 - 1 1/2 hours. Serve with warm butterscotch sauce.

Personal Notes:
Personal Notes:
This is a favorite from our friend Dave Stilton who often baked it for our obstreperous Euchre group.

 

 

 

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