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Butterscotch Bread Pudding

Western.Chefs's picture
Ingredients
  White bread cubes 2 Cup (32 tbs) (1/2 Inch Cubes)
  Half-and-half 1 1⁄4 Cup (20 tbs)
  Unsalted butter 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Packed dark brown sugar 1⁄4 Cup (4 tbs)
  Egg 1 Large
  Egg yolk 1 Large
  Vanilla ice cream 1 Pint (As Required)
Directions

GETTING READY
1) Preheat the oven to 350 °F.
2) Brush four 1 1/4-cup souffle dishes or ramekins with butter.
3) Add the bread cubes equally in the prepared dishes or ramekins.

MAKING
4) In a medium saucepan, heat half-and-half, butter, salt and vanilla extract over a medium hea and stir until the butter has melted.
5) In a mixing bowl, whisk brown sugar, egg and egg yolk together with a wire whisk.
6) Gradually pour hot mixture in a slow steady stream, whisking constantly.
7) Pour the custard over bread cubes, dividing evenly.

FINALIZING
8) Bake in the preheated oven for about 30 minutes until puffed and golden brown.

SERVING
9) Serve the Butterscotch Bread Pudding with Vanilla ice cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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