Butterscotch Bread Pudding
Source of Recipe
"Nana" to Bubbe & Alex
3/4 C. light brown sugar
4 T. (1/2 stick) unsalted butter, plus extra for greasing baking dish
1 T. vanilla
1/4 C. bourbon (optional)
8 large eggs
1/2 C. sugar
1 quart Half & Half
2 C. pecan pieces
8 C. country white bread or sourdough bread cubes (1/2 inch ea.)
powdered sugar, for dusting
Preheat oven to 375 degrees F.
Butter a 9 X 13 pan. To make sauce: combine brown sugar, butter, vanilla and bourbon in a small saucepan over medium heat. Simmer mixture, stirring until sugar is dissolved and mixture is smooth. Measure and cool 1/2 C. and set aside; reserve remaining sauce. In a large bowl, whisk together eggs, sugar, Half & Half and cooled 1/2 C. butterscotch sauce. Fold in pecans and bread, transfer to prepared dish and cover tightly with foil. Bake 30 minutes, uncover, then bake an additional 10 minutes. Gently shake dish to make sure pudding has set. Serve with remaining butterscotch sauce, warmed, and dust with powdered sugar.
Makes 8 servings.
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