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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Preheat the oven to 175 ° C (bottom heat if possible, otherwise top / bottom heat). Grease a baking dish (22 x 32) cm.
- 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.
- 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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