Bread Pudding with Warm Butterscotch Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bread Pudding ingredients:
1 pound challah, brioche, or other egg bread, cut into 1 in. cubes (~11 cups)
Butter for greasing casserole
7 large egg yolks
2 whole large eggs
3 c. whole milk
1½ c. heavy whipping cream
3/4 c. granulated sugar
2 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. raisins (optional)
Butterscotch Sauce:
1 c. packed brown sugar
1 c. heavy whipping cream
6 Tbsp. butter
1½ tsp. vanilla
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Directions: |
Directions:1. Preaheat oven to 350ºF. To toast bread cubes, arrange evenly in a large shallow baking pan. Bake 10 to 12 minutes or until lightly browned. Cool slightly.
2. Generously spray the crockpot with cooking spray or butter. Fill with toasted bread cubes.
3. Whisk the remaining ingredients in a large bowl. Pour over bread; press bread into egg mixture to moisten.
4. Cover; cook on Low for 3-4 hours or High for 2½ to 3 hours or until a thermometer reads 170ºF. Turn off the slow cooker and remove the stoneware from base.
5. Preheat oven to 400ºF. Bake bread pudding 10 to 15 minutes or until top is lightly toasted. Cool slightly. Serve with warm Butterscotch sauce.
Sauce:
1. Bring ingreadients to a boil, stirring frequently.
2. Reduce heat to medium; cook 5 minutes, stirring occasionally.
3. Remove from heat; stir in vanilla. |
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Number Of
Servings: |
Number Of
Servings:9 |
Preparation
Time: |
Preparation
Time:20 min prep + 4 hours cooking |
Personal
Notes: |
Personal
Notes: This recipe came with the casserole crock-pot and it's so good! The butterscotch sauce would be good on ice cream too.
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