Pudín De Pan Recipe
butterscotch bread pudding, butterscotch caramel, whipped cream
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Ingredients
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Pudding
Butterscotch Caramel
Whipped Cream
Method
Pudding Preparation
Prepare the Bread
Cut the stale bread into small cubes and place them in a large mixing bowl.
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, and salt until well combined.
Combine Mixtures
Pour the wet mixture over the bread cubes and let it soak for about 15-20 minutes, stirring occasionally until the bread is fully saturated.
Add Butterscotch Chips
Fold in the butterscotch chips into the bread mixture.
Bake the Pudding
Preheat your oven to 350°F (175°C). Transfer the mixture into a greased baking dish and bake for 45-50 minutes or until the pudding is set and golden on top.
Butterscotch Caramel Sauce Preparation
Melt Butter
In a saucepan over medium heat, melt the unsalted butter.
Add Sugar
Once the butter is melted, stir in the brown sugar and mix until well combined.
Add Cream and Vanilla
Gradually add the heavy cream while stirring continuously until the mixture is smooth. Stir in the vanilla extract.
Simmer
Allow the sauce to simmer for about 5 minutes until it thickens slightly, then remove from heat.
Whipped Cream Preparation
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
Beat Until Stiff Peaks Form
Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form.
Serve
Keep the whipped cream refrigerated until ready to serve with the pudding.
