Pecan, Bourbon, and Butterscotch Bread Pudding Recipe
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Category: |
Category: |
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Buttrescotch Sauce |
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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
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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. |
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Bread Pudding |
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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
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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 325º 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. |
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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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This recipe for Pecan, Bourbon, and Butterscotch Bread Pudding is from