Bread And Butter Pudding With Butterscotch Sauce Lighter Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
• Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

Steps:

• Pudding:.
• Preheat oven to 350 degrees Fahrenheit.
• Grease two 1-cup ramekins.
• Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
• In a medium bowl, whisk egg and Splenda together until pale.
• Whisk in milk, extract, and zest until well combined.
• Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
• Spoon into 2 prepared ramekins.
• Topping:.
• Mix together brown sugar Splenda, cinnamon and nutmeg.
• Sprinkle over the pudding tops.
• Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
• Bake in preheated oven for 50 minutes.
• Butterscotch Sauce:.
• In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
• Slowly stir in evaporated milk and put 1 tbsp of butter in it.
• Microwave on high for 3 minutes.
• Stir in vanilla.
• Reheat if made ahead.
• To Serve:.
• Drizzle hot sauce over puddings.
• Top with a dollop of Cool Whip Lite, if desired.

Steps:

• Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
• Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
• To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
• Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
• Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.

Steps:

• Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
• Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
• Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

Steps:

• Butter a 10x20cm loaf dish and set aside.
• Butter bread slices and remove crusts, cut to required shape to fit you pan.
• Whisk eggs & sugar until pale, gradually blend in milk & vanilla.
• Place a layer of buttered bread over the base of the prepared dish. Sprinkle with a little chocolate.
• Pour over enough custard mix to just cover the bread layer. Continue layering, bread chocolate & custard until pan is full, finishing with a layer of bread.
• Drizzle with any remaining custard & dust with cinnamon sugar & nutmeg.
• Place pan into a baking dish filled with enough water to to come halfway up the sides of the pan.
• Bake at 180°C for 1 hour or until firm.
• Prepare butterscotch sauce - Melt butter & sugar together in a saucepan, stir in cream.
• Bring to the boil, stirring, reduce heat, simmer for 3 minutes or until slightly thickened.
• Serve pudding with warm sauce and cream if desired.

Steps:

• Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
• Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
• Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.