Pecan Butterscotch Bread Pudding
6-8
servings
Main
Course
Print Recipe
Ingredients
Directions
Bread Pudding
6 lg
eggs
3 c
heavy cream
1 c
granulated sugar
1 tsp
vanilla extract
pinch of salt
1 lb
day-old rustic white bread, such as ciabatta, crusts removed, cut into 1-inch cubes
1 c
toasted pecan pieces
Butterscotch
½ c
unsalted butter
1 c
packed light brown sugar
1 ½ tsp
salt
1 c
heavy cream
1 tbsp
vanilla extract
For serving
vanilla ice cream
Unfussy desserts are always winners, and bread pudding tops the list. A good bread pudding starts with stale, dry bread to soak up the creamy, eggy goodness. This recipe adds pecans and butterscotch for Southern flair. If you make the butterscotch in advance, be careful when rewarming it, as it has a tendency to break when it’s reheated too fast. If it does break, whisk in a couple tablespoons of heavy cream until it’s smooth and silky again.
Directions
- Make the bread pudding: Butter a 10 by 15-inch rectangular cast-iron roasting pan.
- In a large bowl, whisk together the eggs, cream, granulated sugar, vanilla, and salt. Add the bread and toss well. Fold in the pecans and toss well to coat. Pour the mixture into the prepared pan, cover with plastic wrap, and refrigerate overnight.
- Remove the pan from the refrigerator and preheat the oven to 350°F.
- Cover the pan with aluminum foil and bake for 1 hour. Remove the foil and bake for another 15 to 20 minutes, until the top is golden brown. Remove from the oven and let cool slightly.
- Make the butterscotch: In a petite French oven, melt the butter over medium heat. Add the brown sugar, salt, and cream and whisk until smooth. Bring to a boil and cook for about 5 minutes, until a thick and syrupy butterscotch is formed. Add the vanilla, stir, and set aside until ready to serve.
- Serve the bread pudding with a drizzle of butterscotch and a scoop of vanilla ice cream.
Reprinted with permission from The Staub Cookbook, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House
