Butterscotch Bread Pudding Food

CHOCOLATE AND BUTTERSCOTCH BREAD PUDDING

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Grease the bottom and sides of a deep 13-by-9-inch baking dish with the butter. Set aside.
• In a large bowl, whisk together the heavy cream, sour cream, maple syrup, brown sugar, cinnamon and salt until smooth. Whisk in the eggs, one by one, until the custard is smooth. Stir in the bread cubes and let soak for at least 10 minutes.
• Pour the custard-bread mixture into the prepared baking dish and bake until golden brown on top and the custard is set, 35 to 40 minutes. Let cool completely. Leave the oven on.
• For the meringue: Whisk the egg whites and salt until light and frothy in a stand mixer fitted with the whisk attachment. Add the cream of tartar. Slowly add the granulated sugar, a little at a time, whisking until the egg whites have quadrupled in size and are stiff and shiny.
• Finish the bread pudding: When the bread pudding is cool to the touch, stir to break it apart and then stir in the butterscotch and chocolate chips to evenly distribute them. Transfer one-third of the meringue to the bread pudding and fold it in until incorporated. Using the back of a spoon, spread the pudding into an even layer in the baking dish. Pipe the rest of the meringue on top in decorative peaks.
• Bake until golden brown and cooked through, another 30 to 35 minutes.
• For the bourbon sauce: Melt the ice cream in a small saucepan over medium heat. Stir in the bourbon and nutmeg. Pour into a sauce dish and ladle over each serving of bread pudding.

BUTTERSCOTCH BREAD PUDDING

Steps:

• Place bread cubes in a greased 2-cup baking dish. In a bowl, whisk the egg. Whisk in the butter, milk, sugar, cinnamon, nutmeg and salt if desired. Stir in raisins. Pour over bread cubes., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chilled.

BUTTERSCOTCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• 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.

BUTTERSCOTCH BREAD PUDDING

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.

BUTTERSCOTCH PUDDING

Steps:

• In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

BUTTERSCOTCH PEAR BREAD PUDDING

Steps:

• Cook brown sugar and butter over medium heat, stirring constantly for 2-3 minuets until smooth. Remove from heat.
• In a bowl, whisk eggs, yolk, milk, cream, vanilla and nutmeg. Whisk in brown sugar until smooth.
• Add 6 cups of the bread, press down and let stand for 30 minuets.
• Heat oven to 325. Butter 3 qt baking dish.
• Pour half of the bread mixture into dish. Arrange pears over mixture and pour the remaining bread mixture over pears.
• Top with remaining 2 cups of bread, pressing down to slightly moisten.
• Brush bread cubes with melted butter and sprinkle with sugar.
• Bake for 1 hour to 1 hour 10 minutes or until top is golden brown and center is set.
• Cool for 30 minuets while making sauce:.
• Melt butter in a pot over medium heat.
• Add brown sugar, water and corn syrup, bring to a boil. Boil for 2 minutes whisking occasionally.
• Remove from heat, whisk in cream.
• Serve warm over bread pudding.

BUTTERSCOTCH, WALNUT AND COFFEE BREAD PUDDING

Steps:

• Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Butter a 10-inch pie plate (1 1/2 quarts).
• Chop walnuts and toast golden. Cool walnuts. In a bowl toss together bread, half of walnuts, and butterscotch chips and transfer to pie plate. In a saucepan heat 1 cup milk until it just begins to boil and remove pan from heat. Add espresso or coffee granules, stirring until dissolved, and stir in remaining cup milk.
• In bowl whisk together eggs, sugar, and salt and whisk in espresso mixture until combined well. Pour custard slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Sprinkle remaining walnuts evenly over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven until bubbling and golden, about 40 minutes. Serve pudding warm or at room temperature.

PECAN, BOURBON, AND BUTTERSCOTCH BREAD PUDDING

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.

BUTTERSCOTCH RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
• Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

BUTTERSCOTCH-PECAN BREAD PUDDING

Steps:

• Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

BUTTERSCOTCH PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.