Bourbon Butterscotch Bread Pudding! Yep, you heard me right! Despite our warm California weather, it is fall and time for the comfort food that I think of when I think of fall. I am in the mood for soups and stews and pumpkin breads and bread pudding!
This bread pudding is probably the best bread pudding I have ever had....it is certainly the best I have ever made! The custard is fabulous and flavored with vanilla and bourbon and flecked with little poppy seeds! On it's own, this bread pudding is not too sweet and has a fabulous flavor....but paired with the bourbon butterscotch sauce....ahhhh, to die for!!!
Perfect ending to my perfect fall dinner! Pour the delicious butterscotch sauce right over the top of a warm slice and enjoy!
Bourbon Butterscotch Bread Pudding adapted from Epicurious
1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon bourbon
Bring brown sugar, corn syrup, and butter 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.
1 pound day-old rustic white bread (such as ciabatta), cut into 1" cubes
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
4 cups heavy cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean, split lengthwise or vanilla paste
2 cups pecan pieces
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, approximately 1 hour. Serve bread pudding with butterscotch sauce.
Recipe shared on:
My Turn For Us - Freedom Fridays
Chocolate, Chocolate and More Chocolate - Thursday's Treasure
The 21st Century Housewife - The Hearth and Soul Blog Hop
Foodie Friends Friday