Sourdough bread pudding in butterscotch bourbon sauce
- 3/4 cup light brown sugar
- 4 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1/4 cup bourbon whiskey
- 8 large eggs
- 1/2 cup sugar
- 1 quart half-and-half
- 2 cups pecan pieces (optional)
- 8 cups sourdough bread cubes (1/2 inch)
- powdered sugar, for dusting
Adapted from bing.com
Preheat oven to 375 degrees F. Butter a 9x13"baking dish.
To make the butterscotch sauce, combine the brown sugar, butter, vanilla extract, and bourbon in a small saucepan over medium heat. Simmer the mixture, stirring until the sugar is dissolved and the mixture is smooth in consistency. Cool 1/2 cup and set aside.
In a large bowl, whisk together the eggs, sugar, half-and-half, and the cooled butterscotch sauce. Fold in pecans and bread, transfer to the prepared dish, and cover tightly with aluminum foil.
Bake 30 minutes, uncover, and then bake an additional 10 minutes. Gently shake the pan to make sure the pudding has set.
Serve with remaining butterscotch sauce, warmed, and powdered sugar.