Individual Bread Pudding With Butterscotch Sauce
Our individual bread puddings are baked in ramekins or custard cups. Light cream and eggs make this a rich and delicious bread pudding recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1 ½cups half-and-half
- ½cup light brown sugar
- 2tablespoons butter
- 3large eggs
- 1tablespoon pure vanilla extract
- 3cups torn fresh French bread, no crust
- 1dash ground cinnamon, or nutmeg, per custard
- Raisins, optional
- For the Butterscotch Sauce:
- 6tablespoons (3 ounces) salted butter
- 1 ½cups light or dark brown sugar, packed
- ⅓cup plus 1/2 cup heavy cream, divided
- 1teaspoon vanilla extract