Butterscotch Pecan Bread Pudding

I've been out of commission the past couple of days with a bad back and honestly I haven't been in any shape to cook but my drug induced stupor hasn't kept the sweet treat cravings in check - no not one little bit. I've been waiting for just the right opportunity to share another bread pudding with you all and here's one that was cooked up a while ago.

You know, the standard combination of eggy custard and bread or croissants can be adjusted in a multitude of ways to create just about any flavor of bread pudding your little heart desires. In this case I simply added toasted pecans, butterscotch chips and a tablespoon of the Dewar's Scotch that's been languishing in the liquor cabinet for years.

The result you ask? Served warm - it's a creamy bubble of yummy goodness, particularly on a puddle of butterscotch sauce but served cold - well cold it's darn near a perfect excuse to have dessert for breakfast. 

Butterscotch Pecan Bread Pudding (from JBug’s Kitchen)

6 cups day old bread cubes (1/2 inch cubes crusts removed…I used Texas Toast)

3 eggs

3/4 cup granulated sugar

1 cup heavy cream

1 cup half and half

1 tablespoon Scotch (optional)

1 teaspoon pure vanilla extract

Dash salt

1/2 cup butterscotch chips

1/4 cup toasted pecans

Spray six 6 ounce ramekins with cooking spray. Divide toasted pecans evenly between each ramekin, placing pecans on bottom and set aside.  

Beat together eggs, granulated sugar, cream, half and half, vanilla and salt until well blended. Stir in bread pieces. Cover bowl and refrigerate for 1 hour.

Preheat oven to 350. Fill ramekins half full with mixture and sprinkle with butterscotch chips. Cover with remaining bread custard mixture leaving a quarter inch of space at top for expansion. Place ramekins in a larger pan. Fill pan with boiling water – about half way up sides of ramekins. Bake for 40 minutes or until knife inserted into middle comes out slightly wet. Puddings should be puffed and golden but have some “jiggle” left. Serve warm or cold, flipped onto a puddle of butterscotch sauce.

Butterscotch Sauce

1 cup brown sugar

1/3 cup plus 1 Tablespoon heavy cream

2 tablespoons butter

Combine ingredients in a small saucepan and boil until it thickens (about 15 minutes), watching closely to make sure it doesn’t burn.

Comments

[Nanan]

Well, num num num - that looks delish!

[June]

Lea - it really is...I should know. I didn't share a bit of it! LOL