Recipes

Panera Bread® of Iowa

http://www.panera-iowa.com/

Butterscotch Bread pudding with bourbon and pecans

The Panera Bread Cookbook, copyright 2005

Ingredients

• 3/4 cup light brown sugar
• 4 tablespoons (1/2 stick) unsalted butter
• 1 tablespoon vanilla extract
• 1/4 cup bourbon whiskey
• 8 eggs
• 1/2 cup sugar
• 1 quart half-and-half
• 2 cups pecan pieces
• 8 cups 1/2 inch Country Bread cubes
• Powedered sugar for dusting

Directions
Preheat oven to 375°. Butter a 9x13-inch baking dish. To make the butterscotch sauce, combine the brown sugar, butter, vanilla extract, and bourbon in a small saucepan over medium heat. Simmer the mixture, stirring until the sugar is dissolved and the mixture is smooth in consistency. Cool 1/2 cup and set aside.

In a large bowl, whisk together the eggs, sugar, half-and-half, and the cooled butterscotch sauce. Fold in pecans and bread, transfer to the prepared dish, and cover tightly with aluminium foil. Bake 30 minutes, uncover and then bake an additional 10 minutes. Gently shake the pan to make sure the pudding has set.

Serve with remaining butterscotch sauce, warmed, and powdered sugar.