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In a medium saucepan, combine brown sugar, corn syrup, butter, and salt for the butterscotch sauce. Bring the mixture to a boil over medium heat, whisking constantly. Boil for 2 to 3 minutes, until the mixture becomes syrupy. Remove from the heat. Add the heavy cream and stir until smooth, whisking constantly to prevent spitting and sputtering. Refrigerate until needed.

In a large bowl, toss the cubes of day-old bread with the melted 1/4 cup (113 g) unsalted butter and 2 tablespoons (24 g) of granulated sugar.

In another bowl, whisk the 4 large eggs and 2 large egg yolks with the remaining 1 1/2 cups (300 g) granulated sugar until the mixture is pale yellow and fluffy.

Add the 2 cups (480 mL) heavy cream, 1 tablespoon (15 g) kosher salt, and 2 teaspoons (10 mL) vanilla bean paste (or vanilla extract) to the egg mixture. Whisk well.

Pour the liquid egg mixture over the cubed bread. If using, add the 2 cups (240 g) crushed pecans. Fold the ingredients together, pressing the bread down into the liquid to ensure it absorbs as much as possible.

Cover the bowl with plastic wrap, pressing the plastic directly onto the bread to help keep everything submerged. Place a plate on top of the plastic wrap to further press the bread down and allow it to soak. Refrigerate for at least 2 hours, or preferably overnight, for best results.

Preheat the oven to 325°F (160°C).

Transfer the bread custard mixture to a 9 x 13-inch glass baking dish (or other suitable baking dishes, optionally lined with parchment paper). Spread out evenly. Bake for about 1 1/2 hours, or until the top is golden brown and a cake tester inserted into the middle comes out clean.

Allow the bread pudding to cool for 10 minutes before serving.

While the bread pudding cools, in a medium bowl, add the 2 cups (480 mL) cold heavy cream for the salted whipped cream. Beat with a whisk (or an electric mixer) until bubbly. Add the 1/4 cup (30 g) confectioners' sugar, 1 teaspoon (5 g) salt, and 1/2 teaspoon (2.5 mL) vanilla bean paste. Continue to whip until you can scoop a dollop with a spoon and it holds its shape. Refrigerate until ready to serve.

Warm the butterscotch sauce slightly if it has thickened too much in the refrigerator. Serve the bread pudding topped with the warm butterscotch sauce and a nice dollop of the salted whipped cream. A sprinkle of flaky sea salt can also be added for garnish.


In a medium saucepan, combine brown sugar, corn syrup, butter, and salt for the butterscotch sauce. Bring the mixture to a boil over medium heat, whisking constantly. Boil for 2 to 3 minutes, until the mixture becomes syrupy. Remove from the heat. Add the heavy cream and stir until smooth, whisking constantly to prevent spitting and sputtering. Refrigerate until needed.

In a large bowl, toss the cubes of day-old bread with the melted 1/4 cup (113 g) unsalted butter and 2 tablespoons (24 g) of granulated sugar.

In another bowl, whisk the 4 large eggs and 2 large egg yolks with the remaining 1 1/2 cups (300 g) granulated sugar until the mixture is pale yellow and fluffy.

Add the 2 cups (480 mL) heavy cream, 1 tablespoon (15 g) kosher salt, and 2 teaspoons (10 mL) vanilla bean paste (or vanilla extract) to the egg mixture. Whisk well.

Pour the liquid egg mixture over the cubed bread. If using, add the 2 cups (240 g) crushed pecans. Fold the ingredients together, pressing the bread down into the liquid to ensure it absorbs as much as possible.

Cover the bowl with plastic wrap, pressing the plastic directly onto the bread to help keep everything submerged. Place a plate on top of the plastic wrap to further press the bread down and allow it to soak. Refrigerate for at least 2 hours, or preferably overnight, for best results.

Preheat the oven to 325°F (160°C).

Transfer the bread custard mixture to a 9 x 13-inch glass baking dish (or other suitable baking dishes, optionally lined with parchment paper). Spread out evenly. Bake for about 1 1/2 hours, or until the top is golden brown and a cake tester inserted into the middle comes out clean.

Allow the bread pudding to cool for 10 minutes before serving.

While the bread pudding cools, in a medium bowl, add the 2 cups (480 mL) cold heavy cream for the salted whipped cream. Beat with a whisk (or an electric mixer) until bubbly. Add the 1/4 cup (30 g) confectioners' sugar, 1 teaspoon (5 g) salt, and 1/2 teaspoon (2.5 mL) vanilla bean paste. Continue to whip until you can scoop a dollop with a spoon and it holds its shape. Refrigerate until ready to serve.

Warm the butterscotch sauce slightly if it has thickened too much in the refrigerator. Serve the bread pudding topped with the warm butterscotch sauce and a nice dollop of the salted whipped cream. A sprinkle of flaky sea salt can also be added for garnish.
