Butterscotch-Pecan Bread Pudding
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 8 servings.
Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas
Ingredients
-
9 cups cubed day-old white bread (about 8 slices)
-
1/2 cup chopped pecans
-
1/2 cup butterscotch chips
-
4 large eggs
-
2 cups half-and-half cream
-
1/2 cup packed brown sugar
-
1/2 cup butter, melted
-
1 teaspoon vanilla extract
-
Whipped cream and butterscotch ice cream topping
Directions
-
1.
Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine.
-
2.
Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.
Nutrition Facts
1 serving (calculated without whipped cream and butterscotch topping): 502 calories, 30g fat (16g saturated fat), 154mg cholesterol, 384mg sodium, 47g carbohydrate (26g sugars, 2g fiber), 10g protein.
© 2024 RDA Enthusiast Brands, LLC