Dessert: Pecan, Bourbon, and Butterscotch Bread Pudding
Recipe by Anita Lo Based on a dessert that Lo serves at Annisa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect. The bread soaks overnight; begin 1 day ahead.
Ingredients
1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup heavy cream
1 tablespoon bourbon (optional)
Instructions
Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.
Reviews
Add a review for Pecan, Bourbon, and Butterscotch Bread Pudding
Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
