BUTTERSCOTCH BREAD PUDDING RECIPE | ALLRECIPES
A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version.
Provided by Margaret Burger
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9x13 inch dish
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
- Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
Nutrition Facts : Calories 622.7 calories, CarbohydrateContent 92.6 g, CholesterolContent 110 mg, FatContent 23.1 g, FiberContent 0.9 g, ProteinContent 9.4 g, SaturatedFatContent 15 g, SodiumContent 451.6 mg, SugarContent 74.6 g
BREAD AND BUTTER PUDDING RECIPE | GOOD FOOD
For this pudding to have the right texture when cooked you need to use the type of bread that will go stale after a day, such as a good rustic white loaf or baguette. Sliced white commercially produced bread lacks the body required to make a good bread and butter pudding.
Provided by goodfood.com.au
Categories Dessert
Total Time 1 hours 30 minutes
Yield SERVES 6-8
Number Of Ingredients 10
Steps:
1. Cut the bread into 1 cm (1/2 inch) thick slices and trim the crusts. Spread half the slices on one side with butter (you will have some butter left over) and then the marmalade, then place the remaining bread slices on the top to make sandwiches. Cut each sandwich into quarters.
2. Use some of the remaining butter to grease a 2 litre (70 fl oz/8 cup) ovenproof dish. Place half of the 'sandwiches' over the base of the dish, trimming as necessary to cover any gaps and form a neat layer. Scatter over half the raisins, if using.
3. Use a balloon whisk to whisk together the eggs, sugar, milk, cream and vanilla until well combined. Ladle half the milk mixture over the bread in the dish. Place the remaining sandwiches over the top, unevenly and at angles. Scatter over the remaining raisins. Ladle the remaining milk mixture evenly over the top, trying to moisten as much of the bread as possible. Set the pudding aside for 30 minutes to allow the bread to absorb as much of the milk mixture as possible.
4. Preheat the oven to 170°C (325°F/Gas 3).
5. Dot the remaining butter over the top of the pudding and sprinkle with the extra sugar. Bake for 1 hour to 1 hour 10 minutes or until deep golden and the custard is set in the middle. Serve hot, warm or at room temperature with whipped cream or custard.
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