Butterscotch Bourbon Bread Pudding Recipe

butterscotch bourbon bread pudding recipe

Portions

Serves 8 people

Ingredients:

Order Ingredients

Method

  • Step 1: Slice the bread into 2" (5 cm) chunks. Place in a 9X13 glass pan or casserole dish. Set aside.
  • Step 2: Add 1/2 the jar of butterscotch sauce with the coconut milk, non-dairy milk, brown sugar, cornstarch, vanilla, and 1/4 cup of bourbon to a blender. Blend until smooth and creamy, about 1 minute. Add the poppy seeds and pulse at a low speed to combine.
  • Step 3: In a 9X13 glass pan or casserole dish, pour the poppy seed mixture over the bread. Add the pecans and mix with your hands to combine.
  • Step 4: Press the bread down into the pan. Cover and refrigerate for 4 hours overnight.
  • Step 5: Uncover and bake at 160oC for 1¼ - 1½ hours, until the top begins to brown and a toothpick inserted into the center comes out clean.
  • Step 6: While the bread pudding bakes, stir the remaining 1 tbsp (15 ml) bourbon into the rest of the butterscotch sauce in a small saucepan. Heat until warm. Serve the bread pudding topped with ice cream and warmed butterscotch bourbon sauce.
All Recipes