VANILLA BEAN BREAD PUDDING WITH BUTTERSCOTCH SAUCE

VANILLA BEAN BREAD PUDDING WITH BUTTERSCOTCH SAUCE image

Number Of Ingredients 16

INGREDIENTS:
2 whole vanilla beans
1 1/2 tablespoons butter
2 cups half-and-half or milk
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
4 to 5 cups torn French bread, with or without crust, about 6 ounces
Butterscotch Sauce
1 1/2 cups light brown sugar, packed
1/4 cup all-purpose flour
1 cup boiling water
dash salt
2 tablespoons butter
2 tablespoons whipping cream
1/2 teaspoon vanilla

Steps:

PREPARATION: Bread Pudding: Preheat oven to 350°. Melt butter in an 8-inch square baking dish, or other 2-quart baking dish; set aside. With a sharp knife or scissors, carefully split vanilla beans. Scrape inside pulp onto a plate, then mix the scrapings with the 1 cup sugar. In large mixing bowl combine the vanilla sugar, eggs, and vanilla; beat slowly just to blend. Blend in milk. Add the torn bread and stir gently to combine. Pour into prepared baking dish. Bake at 350° for40 to 50 minutes, or until knife inserted near center comes out clean. Cool for about 30 minutes before serving. Butterscotch Sauce: Combine brown sugar with flour in saucepan; blend well. Stir in boiling water and salt. Bring to a simmer and continue to simmer, stirring, for about 7 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla. For a pretty presentation, put the butterscotch sauce in a sauce squeeze bottle (or an old-fashioned diner-style condiment squeeze bottle) and make a decorative criss-crossing on a dessert plate then set bread pudding on the plate and top with more sauce.