Butterscotch Bread Pudding
Servings: 8 -10 servings
Ingredients
- ¼ c unsalted butter
- ¾ c dark brown sugar
- 2 teaspoon vanilla
- ¼ c bourbon whiskey
- 8 eggs
- 2 c half & half
- 2 c milk
- ⅔ c sugar
- 1 c coarsely chopped pecans
- 8 c of sourdough bread cubes 1/2 inch pieces
Instructions
- To begin, preheat your oven to 375 degrees.
- In a saucepan, combine the butter, brown sugar, vanilla, and bourbon. Heat this over medium heat until it begins to bubble. Let is bubble for a minute then remove it from the heat.
- Measure out a half cup of the sauce and let it cool. The remaining sauce can be left in the saucepan or placed in a dish. Set those aside for now.
- In a bowl, whisk the eggs until they are well blended.
- To the eggs add the half & half, milk, and sugar. Pour in the 1/2 cup of cooled caramel sauce. Whisk these together.
- Add in the pecans. Stir these together.
- In a large bowl, place 8 cups of sourdough bread that have been cut or torn into 1/2 inch pieces. Add in your egg mixture and fold them together.
- Pour the mixture into an oiled shallow 2-quart casserole dish. You can also use a 9×13 baking dish.
- Cover the dish tightly with foil. Bake for 30 minutes, then remove the foil and bake another 10-15 minutes or until the pudding is set in the center when you jiggle the dish.
- Warm up the reserved caramel sauce and drizzle it over the servings.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/butterscotch-bread-pudding/Nutrition
Serving: 1c | Calories: 467kcal | Carbohydrates: 51g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 182mg | Sodium: 321mg | Fiber: 2g | Sugar: 31g
