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
A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version.
Provided by Margaret Burger
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 92.6 g, Cholesterol 110 mg, Fat 23.1 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 15 g, Sodium 451.6 mg, Sugar 74.6 g
BUTTERSCOTCH-PECAN BREAD PUDDING
Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 502 calories, Fat 30g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 384mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 10g protein.
CHOCOLATE CHUNK BREAD PUDDING
Bread pudding with molten pockets of bittersweet chocolate
Provided by sweetunique
Time 1h20m
Yield Makes Portions
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 F.
- Butter a large shallow baking dish, around 8" x 12".
- Beat the eggs. Whisk in the milk, starting with just a little at a time until the eggs are well distributed. Whisk in the vanilla extract, sugar, and salt.
- Place the cubed bread in the pan. Pour the custard evenly over the bread and toss lightly, trying to get it to absorb without squashing the bread too much.
- Add the chocolate chunks and again toss gently to distribute.
- Cover the pan with tin foil and cook until it reaches an internal temperature in the center of 185 F. For me this took about one hour and fifteen minutes. You can also check for doneness with a fork, and as it gets close, by taking a bite. You want it to be well set, but not overcooked and rubbery.
- Let rest ten minutes and serve it forth. A bit of whipped cream, a drizzle of heavy cream, or a scoop of vanilla ice cream.
CHOC CHIP BREAD & BUTTER PUDDING & BUTTERSCOTCH SAUCE
Make and share this Choc Chip Bread & Butter Pudding & Butterscotch Sauce recipe from Food.com.
Provided by Mandy
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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