Pecan, Bourbon, and Butterscotch Bread Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1 1/2 teaspoons kosher salt
- 1/2 cup heavy cream
- 1/2 cup light corn syrup
- pinch of kosher salt
- 3 tablespoons unsalted butter
- 4 cups heavy cream
- 5 large eggs
- 2 cups pecan pieces
- 1 1/2 tablespoons poppy seeds
- 3 tablespoons bourbon
- 1 tablespoon bourbon (optional)
- 1 cup (packed) light brown sugar
- 2 tablespoons plus 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 vanilla bean, split lengthwise
- Carbohydrate 96 g(32%)
- Cholesterol 273 mg(91%)
- Fat 71 g(109%)
- Fiber 4 g(16%)
- Protein 12 g(25%)
- Saturated Fat 35 g(176%)
- Sodium 620 mg(26%)
- Calories 1051
PreparationFor butterscotch sauce: Bring brown sugar, corn syrup, butter, and salt 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. For pudding: 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, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.
PreparationFor butterscotch sauce: Bring brown sugar, corn syrup, butter, and salt 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. For pudding: 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, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.
