Vanilla Bean Bread Pudding With Butterscotch Sauce Recipes

VANILLA BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
• Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
• Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
• Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)

Steps:

• PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

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.

BEAN PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• 1. Place the beans in a food processor. Purée until smooth along with 1/2 cup of the milk.
• 2. Add eggs, sugars, apple butter, vanilla, cinnamon and nutmeg; process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined.
• 3. Spoon mixture into six 1/2 cup (125 mL) ramekins.
• 4. Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides.
• 5. Place in a preheated 350⁰F (180⁰C) oven for 35 minutes. Remove from oven and let cool slightly.
• 6. To make the butterscotch sauce, melt butter in a small saucepan. Add brown sugar and corn syrup and cook gently until sugar dissolves. Stir in whipping cream and bring to a boil. Let cool slightly before serving.
• 7. Serve ramekins drizzled with butterscotch sauce and top each with 1 teaspoons (5 mL) chopped pecans.

INDIVIDUAL BREAD PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Position a rack in the center of the oven.
• Preheat the oven to 350 F.
• Butter four to six ramekins. Set the ramekins in a larger baking dish; set aside.
• In a medium saucepan, combine the half-and-half, 1/2 cup of brown sugar, and 2 tablespoons of butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.
• Meanwhile, in a bowl, whisk the eggs and 1 tablespoon of vanilla extract until well blended. Whisk about 1/2 to 2/3 cup of the hot mixture into the eggs; add the egg mixture back into the saucepan and stir until well blended.
• Add the bread pieces and let them soak for a few minutes. If desired stir some raisins into the mixture or add a few raisins to some of the individual cups.
• Pour the bread pudding mixture into the prepared ramekins.
• Sprinkle each custard with cinnamon or nutmeg and gently stir into the mixture.
• Place the baking dish with ramekins in the oven and add about 1/4 to 1/2-inch of very hot water to the baking pan.
• Bake for 35 minutes, or until a knife inserted in center comes out clean.
• Gently loosen edge with a knife then unmold warm bread pudding onto plates.
• Drizzle with butterscotch sauce (below), a vanilla sauce, or your own favorite, if desired.
• In a heavy saucepan, combine the butter, 1 1/2 cups of brown sugar, and 1/3 cup of the heavy cream. Place the pan over low heat and cook, stirring, until the mixture is smooth.
• Increase the heat to medium-low. Cook, stirring, until the mixture begins to simmer. Continue cooking without stirring for 3 minutes.
• Remove the saucepan from the heat. Stir the remaining 1/2 cup of cream into the sauce mixture. Pour the sauce into another bowl or cup and stir in the vanilla extract.
• The sauce will thicken as it cools.

BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE (LIGHTER)

Steps:

• Pudding:.
• Preheat oven to 350 degrees Fahrenheit.
• Grease two 1-cup ramekins.
• Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
• In a medium bowl, whisk egg and Splenda together until pale.
• Whisk in milk, extract, and zest until well combined.
• Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
• Spoon into 2 prepared ramekins.
• Topping:.
• Mix together brown sugar Splenda, cinnamon and nutmeg.
• Sprinkle over the pudding tops.
• Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
• Bake in preheated oven for 50 minutes.
• Butterscotch Sauce:.
• In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
• Slowly stir in evaporated milk and put 1 tbsp of butter in it.
• Microwave on high for 3 minutes.
• Stir in vanilla.
• Reheat if made ahead.
• To Serve:.
• Drizzle hot sauce over puddings.
• Top with a dollop of Cool Whip Lite, if desired.

VANILLA-BOURBON BUTTERSCOTCH SAUCE

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.