PUDDING RECIPE BUTTERSCOTCH RECIPES

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MONKEY BREAD WITH BUTTERSCOTCH PUDDING RECIPE …



Monkey Bread with Butterscotch Pudding Recipe … image

This is an easy and delicious dessert you can make in minutes and serve in a variety of meal situations.

Provided by dawn marie

Categories     Breakfast Bread

Total Time 8 hours 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 tube pan

Number Of Ingredients 6

1 (3.5 ounce) package cook and serve butterscotch pudding mix
¾ cup white sugar
1 (12 ounce) package frozen dinner rolls
¾ cup chopped pecans
½ cup brown sugar
½ cup butter, melted

Steps:

  • Butter a large tube pan. Sprinkle butterscotch pudding mix and white sugar into tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter on top. Place pan in a cold oven and allow dough to rise overnight.
  • Remove pan from oven.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until golden brown, 25 to 30 minutes. Invert pan onto a large plate to serve.

Nutrition Facts : Calories 365.3 calories, CarbohydrateContent 49.8 g, CholesterolContent 25.7 mg, FatContent 17.3 g, FiberContent 1.8 g, ProteinContent 4.9 g, SaturatedFatContent 6.8 g, SodiumContent 296.5 mg, SugarContent 31.4 g

BUTTERSCOTCH PUDDING RECIPE - FOOD NETWORK



Butterscotch Pudding Recipe - Food Network image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
1 cup heavy cream 
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

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