Description
This decadent butterscotch bread pudding layers toasted brioche cubes with a rich custard of cream, eggs, and sugar, then bakes until set and chilled. Topped with a velvety butterscotch sauce made from brown sugars, butter, cream, and vanilla, it’s a luxurious holiday dessert that blends comfort with indulgence.
Ingredients
Scale
Bread Pudding:
- 2 loaves Brioche or Challah
- 2 quarts Heavy Cream
- 2 quarts Half and Half
- 2 ea. Vanilla Bean
- 24 ea. Eggs
- 1 lb Dark Brown Sugar
- 1 C Granulated Sugar
- 1 ½ C Butterscotch Sugar
Butterscotch Sauce:
- 1 lb Dark Brown Sugar
- 1 lb Light Brown Sugar
- ½ lb Butter
- 1 ½ quart Heavy Cream
- 1 ½ ea. Vanilla Bean
- 1 ½ t Salt
- 1 t Black Pepper
Instructions
Bread Pudding:
- Dice brioche in 1’x1’ cubes. Toast in at 180 degrees in the oven- no color.
- In pot add heavy cream, half and half and vanilla beans, bring to boil.
- Off the heat add the sugar, dark brown sugar, and temper in the eggs.
- Add the butterscotch sauce and strain through a chinois.
- Cover the toasted brioche with the cream liquid and let soak for 20 minutes.
- Portion brioche mixture into serving containers, add butterscotch to the top of each.
- Bake on a sheet pan with water at 350 degrees. Bake until set. Chill.
Butterscotch Sauce:
- In 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.