Tuesday, December 2, 2014

Butterscotch Pecan Bread Pudding

My friend Cindy sent this recipe to me, so we tried it last weekend when we were together.  We all liked it.  We drizzled caramel ice cream topping over the top.

Butterscotch Pecan Bread Pudding


9 cups cubed day-old white bread
1/2 cup chopped pecans
1/2 cup butterscotch chips
4 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


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.

Cook, covered, on low 3-4 hours or until a knife inserted in center
comes out clean. Serve warm with whipped cream and butterscotch
topping. Yield: 8 servings.
 

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