Bread Pudding with Butterscotch
A favorite wintertime recipe that has been requested by many of my family and friends. This bread pudding recipe will remind you of being home for the holidays.
Ingredients
Bread Pudding
- 6 Croissants
- 8 Large Eggs
- 2 Cups Half and Half
- 2 Tbsp. Sugar
- 1 Tsp. Vanilla Extract
- ¼ Tsp. Ground Cinnamon
- ¼ Tsp. Ground Nutmeg
- Dash of Salt
Praline Topping
- 2 Sticks of Irish Butter
- 1 Cup Brown Sugar
- 1 Cup Chopped Pecans
- 2 Cups Dried Cranberries
- ¼ Tsp. Ground Cinnamon
- ¼ Tsp. Ground Nutmeg
Butterscotch Pudding (Instead of making your own, you can also use a boxed pudding recipe)
- ½ Cup Dark Brown Sugar
- 2 Tbsp. + 2 Tsp. Cornstarch
- ⅛ Tsp. Salt
- 2 c. Whole Milk
- 3 Egg Yolks (Lightly Beaten)
- 2 Tbsp. Irish Butter
- 1 Tsp. Vanilla Extract
- ½ Tsp. Lemon Juice
Garnishings
- Whipped Cream
- Maple Syrup
- Mint Leaves
White Chocolate Whipped Cream
- 1 Pint Heavy Whipping Cream
- 1 3.3 oz Package of White Chocolate Instant Pudding
Instructions
Bread Pudding
- Preheat the oven to 400 degrees
- Slightly brush a 9 x 13 x 2¾ inch baking pan with melted Irish Butter
- Cut up the croissants in one inch strips, then line the bottom of the pan
- Combine all the remaining ingredients together with a blender.
- Pour the mixture over the bread
- Cover with foil and refrigerate for 1 hour prior to baking (I typically do overnight to allow for the moisture to really be absorbed)
Praline Topping
- Cream Irish Butter and brown sugar together
- Add chopped pecans, cranberries, cinnamon, and nutmeg
- Spread over croissant mixture, and bake uncovered for 40-50 minutes (until set in the center)
- You can check for doneness by touching the center, if it feels dense and firm, then it is done
Butterscotch Pudding
- In a small pan combine the brown sugar, cornstarch, and salt
- Slowly add milk and egg yolks, stir until smooth
- Cook and stir over medium heat until mixture comes to a rapid boil.
- Cook and stir for 2-3 minutes until thick
- Remove from heat; stir in butter, vanilla, and lemon juice
- Cool to room temp, while stirring several times
- Pour into bowl, or individual teacups, cover and refrigerate for 2 hours until set.
White Chocolate Whipped Cream
- Pour Heavy Whipping Cream into an electric mixing bowl.
- Stir in package of pudding mix
- Mix on medium-high until stiff peaks form
Finishing Touches
- Spoon bread pudding into an individual teacup, layer with butterscotch pudding
- Serve the finished bread pudding with a dollop of whipped cream, drizzle with maple syrup, and top with a sprig of mint
