Individual Bread Pudding With Butterscotch Sauce
Individual bread puddings, baked in ramekins, offer a rich and delightful dessert with a light cream and egg base.
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Instructions
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Preheat the oven to 350 F and butter 4-6 ramekins, placing them in a larger baking dish.
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In a saucepan, combine half-and-half, 1/2 cup brown sugar, and 2 tablespoons butter; bring to a boil, then reduce heat and simmer for 1 minute until the sugar dissolves.
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Whisk eggs and 1 tablespoon vanilla. Gradually whisk 1/2 to 2/3 cup of the hot liquid into the eggs, then return the tempered egg mixture to the saucepan and stir.
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Add bread pieces and let them soak for several minutes. Optionally, stir in raisins or add them directly to the individual cups.
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Pour the mixture into the prepared ramekins. Sprinkle each with cinnamon or nutmeg and stir into the mixture.
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Place the baking dish with ramekins in the oven and add 1/4 to 1/2-inch of hot water to the pan. Bake for 35 minutes, or until a knife inserted in the center comes out clean.
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Loosen edges with a knife, unmold warm puddings onto plates, and drizzle with desired sauce.
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To prepare butterscotch sauce, combine 1 1/2 cups brown sugar, 1/3 cup heavy cream, and butter in a heavy saucepan; cook over low heat, stirring until smooth.
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Increase heat to medium-low, stirring until the mixture simmers, then continue cooking for 3 minutes without stirring.
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Remove from heat, stir in the remaining 1/2 cup cream and vanilla extract. The sauce will thicken as it cools.