Butterscotch Pecan Bread Pudding
From rhodesbread 14 years ago
- 35 minutes to make
- Serves 15
The ultimate comfort food, Butterscotch Pecan Bread Pudding. Home baked goodness.
Ingredients
- 8 cups Rhodes™ bread or rolls, baked and cut into 1-inch cubes shopping list
- 12 ounces butterscotch morsels, divided shopping list
- 1/2 cup chopped pecans shopping list
- 2 cups milk, divided shopping list
- 3 tablespoons sugar shopping list
- 3 large eggs shopping list
- 1 teaspoon vanilla shopping list
How to make it
- Spread bread or roll cubes, 2/3 cup butterscotch morsels and pecans in the bottom of a sprayed 9x13-inch baking pan.
- In a heavy saucepan, cook 1 cup milk over medium heat, stirring often, 3 to 5 minutes (do not boil).
- Remove from heat and add remaining butterscotch morsels, stirring until melted.
- Add sugar, stirring until dissolved.
- In a medium bowl, combine remaining 1 cup milk, eggs and vanilla. Gradually stir about 1/4 of hot butterscotch mixture into egg mixture. Add egg mixture to remaining hot butterscotch mixture stirring constantly.
- Pour over bread cubes in baking pan.
- Press bread cubes down to absorb mixture.
- Bake at 350°F 30-35 minutes.
- Serve warm with vanilla ice cream, if desired.
People Who Like This Dish 5
- Gina559 TULARE, CA
- quaziefly ALL POINTS
- karlyn255 Ypsilanti, MI
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- pleclare Framingham, MA
- rhodesbread Sandy, Utah
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments