Butterscotch Angel Food Bread Pudding

Indulge in a decadent and heavenly dessert with this Butterscotch Angel Food Bread Pudding recipe. A rich and creamy bread pudding served warm with a luscious butterscotch sauce drizzled on top. Perfect for a special occasion or whenever you crave a delightful treat.

Ingredients

	cooking spray
1	pound white or whole-wheat sandwich bread, torn or cut into bite-size pieces
1	pound cinnamon-raisin sandwich bread, torn or cut into bite-size pieces
1	14-oz [397-g] can sweetened condensed milk
1⁄2	cup granulated sugar
4	cups whole milk
1 1⁄2	tablespoons vanilla extract
2	teaspoons kosher salt
1	cup heavy cream
1	tablespoon ground cinnamon
12	large eggs
	Butterscotch Sauce
1	stick unsalted butter (8 Tbsp)
1	cup packed dark brown sugar (200 g)
1 1⁄2	cups - 360 ml heavy cream
2	teaspoons kosher salt
1	tablespoon vanilla extract

Instructions

• 1. Butterscotch Angel Food Bread Pudding
  2. Preheat the oven to 400°F [200°C]. Prepare a 12-by-18-inch [30-by-46-cm] roasting pan by spraying the bottoms and sides with cooking spray.
  3. Arrange the torn or cut white or whole-wheat sandwich bread and cinnamon-raisin sandwich bread in the roasting pan. In a large pot over high heat, combine sweetened condensed milk, granulated sugar, whole milk, vanilla extract, and kosher salt. Heat the mixture until bubbles form at the edge, then remove from heat.
  4. In a large bowl, mix cinnamon with half of the heavy cream to form a paste. Gradually add the remaining cream and eggs, ensuring the paste is dissolved. Temper the eggs by adding hot milk mixture gradually. Combine the egg mixture with the remaining milk mixture.
  5. Pour the custard over the bread and mix well to combine. Press down the bread pieces to ensure they are fully soaked in the custard. Bake until golden brown and set, about 40 minutes. Serve warm with Butterscotch Sauce.
  6. Butterscotch Sauce
  7. In a medium saucepan over high heat, combine unsalted butter, dark brown sugar, heavy cream, and kosher salt. Bring to a boil, then simmer until slightly reduced, approximately 15 minutes. Remove from heat and stir in vanilla extract.
  8. Serve warm, or cool to room temperature, store in a covered container in the refrigerator for up to a week. Reheat in a saucepan over low heat until warm. Recipe makes about 2 cups [480 ml].

Jul 19, 2024