Butterscotch Bread Puddings Recipes

BUTTERSCOTCH BREAD PUDDINGS

Steps:

• Preheat oven to 350°F.
• Butter two 1 1/4-cup ramekins and divide bread cubes between them.
• In a small saucepan heat half-and-half, butter, salt, and vanilla over moderate heat until hot. In a small bowl whisk together sugar, egg, and yolk and add half-and-half mixture in a stream, whisking. Pour mixture over bread cubes and bake puddings in middle of oven until puffed and golden, about 25 to 30 minutes.
• Serve puddings warm with ice cream.

BUTTERSCOTCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• 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.

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-PECAN BREAD PUDDING

Steps:

• Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.