American Butterscotch Bread Pudding

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 g bauette (s) from the day before, cut into small pieces
  • 950 ml milk
  • 350 g suar, brown
  • 115 g butter, melt
  • 3 egg (s), devious
  • 2 teaspoons vanilla extract

Also: (for the butterscotch)

  • 4 tablespoon butter
  • 200 g suar, brown
  • 180 ml whipped cream, liquid
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
American Butterscotch Bread Pudding
American Butterscotch Bread Pudding

Instructions

  1. First prepare the butterscotch. Melt the butter in a saucepan on the stove over medium heat. Add the sugar, whipped cream and salt, mix with the butter and bring to a simmer, stirring constantly.
  2. Simmer for 5 minutes, stirring constantly. The whole thing should thicken. Stir in the vanilla extract, then remove the saucepan from the stove and set aside.
  3. Preheat the oven to 175 ° C (bottom heat if possible, otherwise top / bottom heat). Grease a baking dish (22 x 32) cm.
  4. Mix the bread, milk, sugar, butter, eggs, vanilla extract and butterscotch in a large bowl and pour into the prepared baking dish. Put the mold in the oven and bake the bread pudding for 1 hour.
  5. The bread pudding should wobble a little when you move the baking dish back and forth, then it`s done. Serve the bread pudding warm or cold with whipped cream.

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