Tuesday, October 30, 2012

Bourbon Butterscotch Bread Pudding

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!!!

The great thing about this recipe is that you put the whole thing together hours (up to 24 hours) before you bake it.  All of that yummy goodness in the custard has time to really soak into the day old bread.  The other great thing is that the recipe makes more butterscotch sauce than you will need for the bread pudding, so you've got leftover sauce to pour on your ice cream or over your apple pie! :)

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

Butterscotch sauce:
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


  1. I am going to have to try this, rain is on the way so should be a perfect Halloween dessert.

  2. Your Bourbon Butterscotch Bread Pudding sounds incredible. I love the addition of the poppy seeds and the sauce - oh my! I also really like that you can make it up ahead of time. Thank you so much for sharing your delicious recipe :)

    1. I had never considered the poppy seeds before but they add so much to this dish! :)

    2. Hi again Becky! I just wanted to let you know I've featured your lovely bread pudding in my H&S post today :) Have a great day!

    3. WOW! Thank you so much April!!! I'm so happy that you liked my recipe and I'm honored that you are featuring it! Have a fabulous Tuesday! :)

  3. Barry Studer- this was amazing

  4. This bread pudding has 'no sharing' written all over it ;)

    Choc Chip Uru

  5. I think you just need to pass me of the sauce my way right now! I've featured you this week at Thursday's Treasures and pinned!

    1. Thanks Joan! I am tickled that you are featuring my recipe! :)

  6. What a delicious dessert! Thanks for sharing at Foodie Friends Friday!

    1. My pleasure, Lindsey! We have to share the good recipes when we find them! :)

  7. Bourbon and butterscotch is hard to pass up around here, this just sounds yummy! Thanks for sharing on Hearth & Soul Hop. :)

    1. Thanks Judy! It is a yummy combination! Hard to pass up here too! :)