PECAN, BOURBON, AND BUTTERSCOTCH BREAD PUDDING
Provided by Anita Lo
Categories Bourbon Nut Dessert Bake Thanksgiving Kentucky Derby Pecan Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- For butterscotch sauce:
- Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.
- For pudding:
- Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2" glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.
- Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.
BUTTERSCOTCH PUDDING WITH CANDIED BACON
Homemade butterscotch pudding with a touch of bourbon is topped with crumbled candied bacon, whipped cream, and candied pecans.
Provided by Farmland
Categories Meat and Poultry Recipes Pork
Time 2h40m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in medium-sized saucepan. Add dark brown sugar and salt, and stir until sugar is dissolved. Remove from heat.
- In small bowl, whisk together cornstarch with about 1/4 cup milk until smooth; then whisk in eggs.
- Gradually pour remaining milk into melted brown sugar, whisking constantly; then whisk in cornstarch mixture as well.
- Return pan to heat, and bring mixture to boil, whisking frequently. Once it begins to bubble, reduce heat to low simmer and continue to cook for 1 minute, whisking nonstop, until pudding thickens.
- Remove from heat and stir in bourbon and vanilla.
- Pour into individual dishes and chill thoroughly before serving.
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment and place wire rack on top.
- In small saucepot over medium heat, add brown sugar, bourbon and maple syrup. Cook, stirring often, until mixture is thickened.
- Place bacon slices on rack and brush half of glaze on both sides of bacon. Sprinkle with additional brown sugar if desired.
- Bake in preheated oven for 8 minutes, flip and brush bacon with remaining glaze. Cook until crispy and browned.
- To serve: Top butterscotch puddings with bacon, whipped cream and candied pecans.
Nutrition Facts : Calories 1176.6 calories, Carbohydrate 106.6 g, Cholesterol 340.9 mg, Fat 73.9 g, Fiber 0.8 g, Protein 21.8 g, SaturatedFat 43.4 g, Sodium 966.9 mg, Sugar 87.5 g
OLD-FASHIONED BUTTERSCOTCH PUDDING
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
- In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
- Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
- Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
- Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
- Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
- When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
VANILLA-BOURBON BUTTERSCOTCH SAUCE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a saucepan, bring brown sugar, butter, and vanilla to a boil; cook, stirring occasionally, 2 minutes. Remove from heat. Stir in cream, bourbon, and salt. Return to heat; bring to a boil and cook 30 seconds. Let cool slightly before serving. Sauce can be stored in refrigerator up to 1 week; warm over low before serving.
BUTTERSCOTCH PUDDING II
Chill overnight in individual dishes.
Provided by sal
Categories Desserts Custards and Pudding Recipes
Time 3h
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 65 g, Cholesterol 143.6 mg, Fat 17.3 g, Fiber 0.2 g, Protein 5.7 g, SaturatedFat 10.1 g, Sodium 144 mg, Sugar 58.3 g
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- Whisk together the brown sugar, cornstarch, and salt in a medium saucepan, and then slowly drizzle in 1/3 cup of the milk while whisking constantly. When the mixture is smooth, whisk in the egg yolks and remaining milk.
- Place the saucepan over medium heat and cook 4-5 minutes until the pudding starts to thicken, whisking frequently to ensure even heat distribution. When it starts to bubble slightly, lower the heat to medium low and start stirring with a wooden spoon or rubber spatula. Stir constantly for 4-5 minutes until the pudding has thickened enough to form ribbons when a bit is drizzled over the surface. Be sure to scrape the sides and bottom of the pan while you stir!
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- Melt the butter over medium low heat. Add the brown sugar and stir until the sugar looks like wet sand.
- Cook on medium low, stirring occasionally, for about 5 minutes. The mixture will begin to liquify.
- Slowly whisk in 1 cup of the cream. BE CAREFUL, the mixture will bubble up and steam when the liquids are added. Keep your face away from the pot.
- Cook over low heat for about 10 minutes, whisking occasionally until the butterscotch becomes more viscous, very smooth and silky. Whisk in the remaining cream, 3/4 cup of the milk and optional bourbon. Reduce the heat to low.
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