Make Ahead

Bread Pudding with Butter-Scotch Sauce

February 19, 2010
3 Ratings
Photo by Julia Gartland
  • Serves 8
Author Notes

Bread Pudding is identified with New Orleans cuisine, although cooks all over the country have adopted it as their own. This is an adaptation of the recipe my Mom made when I was growing up. We liked it so much sometimes she made it for birthday cake! —ChefJune

What You'll Need
  • for the Pudding:
  • 8 ounces stale bread (choose French, Italian or (best of all) Challah)
  • 2 cups whole milk
  • 3/4 cup organic cane granulated sugar
  • 2 extra-large eggs
  • 1 tablespoon Bourbon Madagascar vanilla extract
  • 1/2 cup dried tart cherries
  • 11/2 tablespoon unsalted butter, melted
  • for the Sauce:
  • 1 cup organic cane granulated sugar
  • 1 extra-large egg
  • 4 ounces (1 stick) unsalted butter, melted
  • 1/3 cup blended Scotch whisky (I used Chivas Regal)
  • 1/2 cup pecans, toasted and coarsely chopped
  1. Break the bread into pieces and soak it in the milk. Squeeze the bread with your hands until well mixed. Add 2 beaten eggs, sugar, vanilla and cherries, and stir well.
  2. Heat oven to 350 degrees F.
  3. Pour the 1 1/2 tablespoons of melted butter into the bottom of a heavy pan (about 4 1/2 x 8 x 3 inches). Pour the bread mixture into the pan. Bake for about 45 minutes or until the pudding is firm and a knife inserted in the middle comes out clean.
  4. Let the pudding cool. To make the Butter-Scotch Sauce, cream the sugar and 1 egg. Add the melted butter and stir until the sugar is dissolved. Stir in the Scotch. When all is well blended, stir in the toasted, chopped pecans.
  5. When ready to serve, pour the sauce over the pudding, and heat under the broiler.

See what other Food52ers are saying.

  • gabrielaskitchen
  • ChefJune
  • Veronica
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

3 Reviews

gabrielaskitchen February 20, 2010
This sounds sooooooooo delicious. I want a bread pudding bday cake like this.
Veronica February 19, 2010
Yummmmmm. Thank you. Nothing beats Butterscotch Sauce over just about anything but your pudding sounds a delightful way to go! So much for "slimming"!
ChefJune February 19, 2010
How do I enter this into this week's contest? I don't see anywhere to click that.