Tennessee Butterscotch Bread Pudding

The base flavor in this old-fashioned bread pudding comes from dark brown sugar and butter. The thin, buttery Tennessee Butterscotch Sauce is just the right consistency to soak into the bread pudding, adding strong butterscotch flavor along with a Jack Daniel's zing.

Photo by Kira A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • BREAD PUDDING

  • Butter at room temperature, for greasing the ramekins

  • 3/4

    cup whole milk (or half-and-half)

  • 1/4

    cup firmly packed dark brown sugar

  • 1

    TBS butter

  • Pinch of salt

  • 1

    large egg

  • 1

    large egg white

  • 1

    tsp vanilla extract

  • 2

    oz day-old bread cubes (1/2" cubes; bread such as ciabatta, country French, or country Italian)

  • WHISKEY (TENNESSEE) BUTTERSCOTCH SAUCE

  • 1/2

    cup sugar

  • 2

    TBS water

  • 2

    TBS Jack Daniel's whiskey or bourbon whiskey

  • 1 1/2

    TBS butter

Directions

BREAD PUDDING 1. Place a rack in the center of the oven and preheat oven to 350F. Lightly grease two 1-cup ramekins. Place them on a baking sheet for easier handling and set it aside. 2. Place the milk, brown sugar, butter, and salt in a small saucepan over medium-high heat and bring to a boil, stirring constantly, until the sugar melts, 4-5 minutes. Remove the pan from the heat. 3. Place the egg and the egg white in a medium-size mixing bowl and beat it lightly with a whisk. Gradually pour the hot milk mixture into the beaten egg, whisking vigorously as you pour. Then stir in the vanilla. Add the bread to the milk mixture, pressing down with a spatula to submerge it. Let the mixture stand, pressing on the bread occasionally to keep it submerged, until the bread is saturated, about 10 minutes. 4. Spoon the pudding mixture into the prepared ramekins, dividing it evenly between them. Bake until the puddings are puffed and golden, about 35 minutes. Remove the baking sheet from the oven, transfer the ramekins to a wire rack, and let them cool for 10 minutes. 5. To serve, unmold the puddings; run the tip of a sharp knife around the edge of the ramekins, and invert the puddings onto serving plates. Spoon the warm Tennessee Butterscotch Sauce over the puddings. If desired, sprinkle puddings with toffee bits, arrange banana slices around them, or dollop with unsweetened whipped cream. TENNESSEE BUTTERSCOTCH SAUCE 1. Place the sugar in a small saucepan over medium heat, and stir it slowly with a fork until the sugar melts and has turned an amber color, 20-25 minutes. Remove the saucepan from the heat and carefully pour 2 TBS water and the whiskey down the side of the saucepan. The mixture will bubble furiously and steam, and the sugar will crystallize. 2. Return the saucepan to the heat and cook until the caramel dissolves, swirling the pan as it liquefies, about 5 minutes. Then remove the pan from the heat, add the butter, and stir until the sauce is smooth. Let the sauce cool slightly. It will keep for up to 4 days in the refrigerator. Makes 2 servings. Each serving of Bread Pudding = 8 Weight Watchers points; each serving of Tennessee Butterscotch Sauce = 7 Weight Watchers points.

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