Pudin De Pan Recipe
butterscotch bread pudding, butterscotch caramel, whipped cream
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Ingredients
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Bread Pudding
Butterscotch Caramel
Whipped Cream
Method
Bread Pudding Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Bread
Tear the day-old bread into bite-sized pieces and place them in a large mixing bowl.
- 3
Make the Custard Mixture
In another bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, and salt until well combined.
- 4
Combine Bread and Custard
Pour the custard mixture over the bread pieces. Let it soak for about 15 minutes, stirring occasionally to ensure all bread is soaked.
- 5
Add Butterscotch Chips
Gently fold in the butterscotch chips into the soaked bread mixture.
- 6
Bake
Transfer the mixture into a greased baking dish and bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.
Butterscotch Caramel Preparation
- 7
Melt Butter
In a saucepan over medium heat, melt the unsalted butter.
- 8
Add Sugar and Cream
Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly, until the sugar dissolves completely.
- 9
Finish the Caramel
Remove from heat and stir in the vanilla extract and a pinch of salt. Allow to cool slightly before serving.
Whipped Cream Preparation
- 10
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- 11
Beat Until Stiff Peaks
Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
