Butterscotch Bread Pudding

Recipe Ingredients

3 cups	711ml	Half-inch cubes white bread
3 3/4 cups	888ml	Half-and-half
3 tablespoons	45ml	Unsalted butter
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Vanilla
3/4 cup	120g / 4.2oz	Dark brown sugar - (packed)
3 cups	594g / 20oz	Eggs (large)
3 cups	594g / 20oz	Egg yolks (large)
		Vanilla ice cream - (optional)

Recipe Instructions

Preheat oven to 350 degrees. Butter a 2- to 3-quart baking dish and evenly spread out the bread cubes.

In a saucepan combine the half-and-half, butter, salt and vanilla and heat until hot over moderate heat. In a bowl whisk together sugar, eggs, and yolks and add hot half-and-half mixture in a stream, whisking constantly. Pour mixture over bread cubes. Bake pudding in middle of oven about 40 to 45 minutes, or until puffed and golden. Serve warm with vanilla ice cream.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Adapted from a recipe in Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8809 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.