Butterscotch Bread Pudding In A Double Boiler Recipes

BUTTERSCOTCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
• Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Store in airtight container.

BUTTERSCOTCH RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
• Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

DOUBLE BOILER BREAD PUDDING

Steps:

• Coat a 2-quart double boiler (or saucepan) with the butter (2 tablespoons). Pat the brown sugar over the butter.
• Arrange 1/3 of the bread cubes in a single layer on top of the sugar. Sprinkle with 1/3 of the raisins. Repeat with the layering with the remaining bread and raisins.
• In a small bowl beat together the eggs and half and half, vanilla and salt. Pour mixture over the bread/raisins.
• Cover pan and set over boiling water. Cook for 1 1/2 hours or until set, you will probably need to add boiling water at least once.
• Remove from heat and remove top pan from the boiling water. Let cool for 10 minutes or so and then invert onto a serving platter. Serve with whipped cream if desired.

BUTTERSCOTCH BREAD PUDDING IN A DOUBLE BOILER

Steps:

• Trim the crusts from the bread and spread slices with the butter.
• Cut the buttered bread into 1/2 inch pieces.
• Butter the upper part of a 1 quart double boiler.
• Spread the brown sugar into it and place the bread cubes on top.
• In a medium sized bowl beat together the eggs, milk, salt and vanilla with a rotary beater.
• Pour over the bread cubes and DO NOT STIR.
• Place over boiling water in the bottom of the double boiler and cook COVERED for 1 hour or until a sliver knife comes out clean.
• If necessary add additional hot water to the base during cooking.
• As the pudding cooks it will separate into a custard portion on top and the sauce on the bottom.
• Spoon some of the sauce over the pudding and serve.

BUTTERSCOTCH BREAD PUDDING

Steps:

• Place bread cubes in a greased 2-cup baking dish. In a bowl, whisk the egg. Whisk in the butter, milk, sugar, cinnamon, nutmeg and salt if desired. Stir in raisins. Pour over bread cubes., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chilled.

BUTTERSCOTCH PUDDING

Steps:

• In a saucepan heat cream over moderately low heat until warm. While cream is heating, in a 3-quart heavy saucepan melt butter over moderate heat and stir in brown sugar. Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes. Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute. Remove pan from heat.
• In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt. Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water. Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken. Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.
• Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally. Divide hot pudding among six 1-cup ramekins or other heatproof dishes. Chill puddings, covered (if you don't want skins to form) or uncovered (if you do want skins to form), until cold, at least 3 hours, and up to 2 days. Serve puddings topped with whipped cream.