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Butterscotch Bread Pudding


  • For sauce: 1 lb Dark Brown Sugar
  • For sauce: 1 lb Light Brown Sugar
  • For sauce: 1/2 lb Butter
  • For sauce: 1-1/2 qt Heavy Cream
  • For sauce: 1 Vanilla Bean
  • For sauce: 1 tbsp Salt
  • For sauce: 1 tsp Black Pepper
  • 1 loaf Brioche (Red Hen)
  • 4 cups Heavy Cream
  • 4 cups Half and Half
  • 1 Vanilla Bean
  • 12 Eggs
  • 1 cup Dark Brown Sugar
  • ½ cup Granulated Sugar
  • 1/2 cup Homemade Butterscotch Sauce

Preparation Instructions:

Butterscotch Sauce

  • In a pot melt dark brown sugar, light brown sugar, and butter and bring to boil.
  • After boiling add heavy cream, vanilla beans, salt and pepper.
  • After all ingredients are added bring to a boil.
  • Strain through a chinois and chill.

Bread Pudding

  • Preheat oven to 180°F.
  • Dice brioche into 1” cubes. Place on a Culinary Parchment Paper lined baking sheet and slightly toast in the oven for about 30 minutes, making sure the brioche doesn’t change color.
  • Set toasted brioche aside.
  • Raise oven temperature to 350°F.
  • In a pot, bring heavy cream, half and half and vanilla bean to a boil.
  • Off the heat mix the sugar and dark brown sugar, then temper in the eggs.
  • Strain the mixture through a chinois, and add the butterscotch sauce.
  • Cover the toasted brioche with the creamy liquid and let soak for 20 minutes.
  • Portion brioche mixture into oven-safe serving containers; add butterscotch to the top of each.
  • Bake on a sheet pan with water at 350°F until set.
  • Chill.

Serves 8.

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