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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)
- 1 pound day-old rustic white bread, crusts removed, cut into 1/2" cubes (12 cups)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons plus 1 1/2 cups sugar
- 5 large eggs
- 4 cups heavy cream
- 1 1/2 tablespoons poppy seeds
- Pinch of kosher salt
- 3 tablespoons bourbon
- 1/2 vanilla bean, split lengthwise
- 2 cups pecan pieces
Details
Servings 10
Adapted from epicurious.com
Preparation
Step 1
Preparation
For butterscotch sauce:
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.
For pudding:
Toss bread, melted butter, and
2 tablespoons sugar in a large bowl and set aside.
Using an electric mixer, beat eggs and
remaining 1 1/2 cups sugar in another large
bowl until pale yellow and fluffy, about
3 minutes. Add cream, poppy seeds, and
salt; beat to blend. Place bourbon in a small
bowl; scrape in seeds from vanilla bean
(reserve bean for another use). Whisk to
distribute seeds, then add to egg mixture,
whisking to blend well. Pour egg mixture
over bread mixture in bowl. Add pecans
and toss to coat well. Transfer mixture to
a 13x9x2" glass or ceramic baking dish,
spreading out in an even layer. Cover with
plastic wrap and chill overnight.
Preheat oven to 325°F. Remove plastic
wrap and bake until top is browned in spots
and a tester inserted into center comes out
clean, 1 1/4-1 1/2 hours. Serve bread pudding
with butterscotch sauce.
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