Pecan Butterscotch Bread Pudding | STAUB Ceramics Recipes | Simple Desserts

Описание: In this video you will see a demo of how to make rich and delicious bread pudding in STAUB ceramic bakeware.

***************************************

When you purchase STAUB, you're investing in cookware that will last a lifetime. Cookware that will be passed down from generation to generation, inspiring a love of cooking for years to come. Our products meet the highest standards of quality, functionality, design, and above all, excellent cooking.

Rooted in French culinary heritage, STAUB cookware is beloved by professional and home chefs for its exquisite craftsmanship, exceptional performance, and timeless beauty. Each STAUB cocotte effortlessly and elegantly transitions from the oven to the table - you can cook and serve in the same dish. Built to last a lifetime, these heirloom pieces are designed to be passed from generation to generation.


Visit our site to shop: https://www.zwilling.com/us/staub/cas...


***************************************

Unfussy desserts are always winners, and bread pudding tops the list. A good bread pudding starts with stale, dry bread to soak up the creamy, eggy goodness. This recipe adds pecans and butterscotch for Southern flair. If you make the butterscotch in advance, be careful when rewarming it, as it has a tendency to break when it’s reheated too fast. If it does break, whisk in a couple of tablespoons of heavy cream until it’s smooth and silky again.

6 Large Eggs
3 Cups Heavy Cream
1 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
Pinch of Salt
1 (1-Pound) Day-Old Rustic White Bread, Such as Ciabatta, Crusts Removed, Cut Into 1-Inch Cubes
1 Cup Toasted Pecan Pieces

Butterscotch
1⁄2 Cup Unsalted Butter
1 Cup Packed Light Brown Sugar
1 1⁄2 Teaspoons Salt
1 Cup Heavy Cream
1 Tablespoon Vanilla Extract

For Serving
Vanilla Ice Cream

Make the bread pudding: Butter a 10 by 15-inch rectangular cast-iron roasting pan. In a large bowl, whisk together the eggs, cream, granulated sugar, vanilla, and salt. Add the bread and toss well. Fold in the pecans and toss well to coat. Pour the mixture into the prepared pan, cover with plastic wrap, and refrigerate overnight.

Remove the pan from the refrigerator and preheat the oven to 350°F. Cover the pan with aluminum foil and bake for 1 hour. Remove the foil and bake for another 15 to 20 minutes, until the top is golden brown. Remove from the oven and let cool slightly.

Make the butterscotch: In a petite French oven, melt the butter over medium heat. Add the brown sugar, salt, and cream and whisk until smooth. Bring to a boil and cook for about 5 minutes, until a thick and syrupy butterscotch is formed. Add the vanilla, stir, and set aside until ready to serve.

Serve the bread pudding with a drizzle of butterscotch and a scoop of vanilla ice cream.