PECAN, BOURBON, AND BUTTERSCOTCH BREAD PUDDING
Provided by Anita Lo
Categories Bourbon Nut Dessert Bake Thanksgiving Kentucky Derby Pecan Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- For butterscotch sauce:
- Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.
- For pudding:
- Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2" glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.
- Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
PECAN BREAD PUDDING
Bread pudding has been a favorite of mine since I was a little girl. This is a variation I have learned to love.
Provided by AlaskaPam
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
- Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
- Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
- This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!
RICH AND DECADENT BUTTER PECAN BREAD PUDDING
This is over the top bread pudding, super sweet and best when warm. The recipe is courtesy of Paula Deen, but I have tweaked it to my liking. Yup, that's what I do.
Provided by aHardDaysNight
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease a 13x9x2 inch pan. Dump bread cubes inches.
- Mix together in a bowl sugar, eggs, cream, vanilla, raisins.
- Pour over bread in baking dish, making sure to push bread down into custard so it is soaked.
- In another bowl, mix brown sugar, softened butter and pecans. Spread over top of bread pudding evenly.
- Bake 35-40 minutes or until set. Remove from oven.
- To make sauce:.
- Mix sugar, butter, egg and vanilla in a saucepan over medium heat and stir until sugar is dissolved.
- Remove from heat and stir in brandy.
- Pour over the bread pudding and let it all soak in and firm up before serving. Tastes best warm.
CARAMEL PECAN BREAD PUDDING
Make and share this Caramel Pecan Bread Pudding recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
- Preheat oven to 425 degrees.
- Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
- Pour evenly over bread cubes and let stand 5 minutes.
- Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
- Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
- Remove from oven to wire rack; let stand 15 minutes to cool slightly.
- Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
- To serve, cut into squares or spoon into dessert dishes.
- Serve, if desired, with whipped cream or thawed non-dairy whipped topping.
Nutrition Facts : Calories 470.5, Fat 26.5, SaturatedFat 12.4, Cholesterol 211.2, Sodium 372.4, Carbohydrate 48.9, Fiber 2.2, Sugar 14.2, Protein 11.8
BUTTER PECAN BREAD PUDDING
Supremely yummy and comfort foody! I have to have butterscotch chips brought to me from the States, and this is worth every imported chip!
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Generously butter a 9-inch pie plate.
- Place the bread cubes in the pie plate.
- Sprinkle with the butterscotch chips and 1/4 cup of the pecans.
- In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
- Beat the eggs in a small bowl and gradually whisk in the hot milk mixture.
- Pour the custard evenly over the bread.
- Sprinkle with the remaining 1/4 cup nuts.
- Bake until the pudding is puffed and crusty on top, about 25 minutes.
- Serve warm.
Nutrition Facts : Calories 235.7, Fat 13.8, SaturatedFat 5.4, Cholesterol 76.2, Sodium 60.6, Carbohydrate 24.7, Fiber 0.9, Sugar 21.7, Protein 4.6
APPLE PECAN BREAD PUDDING
Make and share this Apple Pecan Bread Pudding recipe from Food.com.
Provided by Lightly Toasted
Categories Dessert
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Grease crock pot.
- Put in bread cubes and apples.
- Mix lightly.
- In large bowl, stir together sugar and spices.
- Add eggs and mix well.
- Blend in milk.
- Stir in liquor.
- Lightly mix pecans with bread and apples.
- Pour edd mixture over bread.
- Drizzle with butter.
- Cover and cook on low about 4-4 1/2 hours.
- Let stand, covered for about 15 minutes.
- Serve with vanilla ice cream and caramel sauce.
Nutrition Facts : Calories 367.3, Fat 20.5, SaturatedFat 7.8, Cholesterol 93.6, Sodium 155.1, Carbohydrate 38.6, Fiber 2.8, Sugar 24.7, Protein 6.1
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