American Butterscotch Bread Pudding

Ingredients for 1 servings:

• 300 g baguette(s) from the previous day, cut into small pieces
• 950 ml milk
• 350 g brown sugar
• 115 g butter, melted
• 3 eggs, beaten
• 2 tsp vanilla extract
• 4 tbsp butter
• 200 g brown sugar
• 180 ml whipped cream, liquid
• 1 tbsp vanilla extract
• 1 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

Butterscotch Bread Pudding – extraordinary with butterscotch

First, prepare the butterscotch. Melt the butter in a saucepan on the stove over medium heat. Add the sugar, heavy cream, and salt, mix with the butter, and bring to a simmer, stirring constantly. Simmer for 5 minutes, stirring constantly. The mixture should thicken. Stir in the vanilla extract, then remove the pan from the heat and set aside. Preheat the oven to 175°C (bottom heat if possible, otherwise top/bottom heat). Grease a 22 x 32 cm casserole dish. In a large bowl, combine the bread, milk, sugar, butter, eggs, vanilla extract, and butterscotch and pour into the prepared casserole dish. Place the dish in the oven and bake the bread pudding for 1 hour. The bread pudding should wobble slightly when you rock the dish back and forth, then it’s done. Serve the bread pudding warm or cold with whipped cream.