Man Food: Bourbon Butterscotch Bread Pudding with Candied Bacon Garnish


Bourbon Butterscotch Bread Putting With Candied Bacon Garnish.


Original Recipe here.

Bourbon Butterscotch Bread Pudding with Candied Bacon Garnish


For the butterscotch sauce

1 cup packed brown sugar
1/2 light corn syrup
1/2 teas salt
3 Tbs unsalted butter
1 Tbs bourbon
1 teas vanilla extract
1/2 cup heavy cream
For the Bread Pudding

1 lb bread, rustic white or challah, cut into 1/2 inch cubes
8 Tbs (1 stick) unsalted butter
5 eggs
1 1/2 cup sugar
1 teaspoon cinnamon
1/2 teas ground nutmeg
2 teas vanilla extract
3 Tbs bourbon
4 cups heavy cream
Candied Bacon (optional)
In a heavy bottomed sauce pan over medium high heat, combine brown sugar, corn syrup, salt and butter.  Whisk until mixture comes to a boil.  Boil until mixture is syrupy or about 3-4 minutes.  Remove fro heat.  Slowly whisk in cream.  Add bourbon and vanilla and mix until smooth.  Can be made up to 3 days ahead of time and stored in the refrigerator.  Rewarm before serving.

Preheat oven to 350 degrees.  Grease a 9″x13″ glass baking dish.  Set aside.  Melt butter and toss with bread cubes and place bread in an even layer in baking dish.  In a medium bowl beat together eggs and sugar until pale and fluffy.  Add spices, vanilla and bourbon.  Beat in cream.  Pour cream mixture over bread crumbs.  Drizzle in half of the butterscotch sauce.  Cover and chill in the fridge for 30 minutes or up to overnight.  Bake for 1 hour and 15 minutes.  Remove from over and let cool.  Serve with a drizzle of remaining butterscotch sauce.  Garnish with candied bacon.  Delightful hot or cold.

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