Butterscotch Bread Pudding
Butterscotch Bread Pudding
Ingredients
For the Pudding
- 1 loaf day-old bread, cut into cubes
- 1/4 cup unsalted butter, melted (113 g)
- 1 1/2 cups granulated sugar, (300 g) plus 2 tablespoons (24 g)
- 4 large eggs
- 2 large egg yolks
- 2 cups heavy cream, (480 mL)
- 1 tablespoon kosher salt, (15 g)
- 2 teaspoons vanilla bean paste, (10 mL), or vanilla extract
- 2 cups pecans, crushed (240 g, optional)
For the Butterscotch Sauce
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/2 cup heavy cream
For the Salted Whipped Cream
- 2 cups heavy cream, chilled (480 mL)
- 1/4 cup confectioners' sugar, (30 g)
- 1 teaspoon salt, (5 g)
- 1/2 teaspoon vanilla bean paste, (2.5 mL)
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 3 min
- 7
Preheat the oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325
- 8
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.
⏱️ 90 min•🌡️ 325
- 9
Allow the bread pudding to cool for 10 minutes before serving.
⏱️ 10 min
- 10
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.
⏱️ 10 min
- 11
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Butterscotch Bread Pudding
For the Pudding
- 1 loaf day-old bread, cut into cubes
- 1/4 cup unsalted butter, melted (113 g)
- 1 1/2 cups granulated sugar, (300 g) plus 2 tablespoons (24 g)
- 4 large eggs
- 2 large egg yolks
- 2 cups heavy cream, (480 mL)
- 1 tablespoon kosher salt, (15 g)
- 2 teaspoons vanilla bean paste, (10 mL), or vanilla extract
- 2 cups pecans, crushed (240 g, optional)
For the Butterscotch Sauce
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/2 cup heavy cream
For the Salted Whipped Cream
- 2 cups heavy cream, chilled (480 mL)
- 1/4 cup confectioners' sugar, (30 g)
- 1 teaspoon salt, (5 g)
- 1/2 teaspoon vanilla bean paste, (2.5 mL)
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 3 min - 7
Preheat the oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325 - 8
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.
⏱️ 90 min•🌡️ 325 - 9
Allow the bread pudding to cool for 10 minutes before serving.
⏱️ 10 min - 10
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.
⏱️ 10 min - 11
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.
⏱️ 5 min