Ambiano L-SC-270 Manual Del Usuario página 14

Bread Pudding with Warm Butterscotch Sauce
(Serves 12)
Ingredients:
1 pound challah or other egg bread, cut into 1 inch cubes (about 11 cups)
7 large eggs yolks
2 whole large eggs
3 cups whole milk
1-1/2 cups heavy whipping cream
¾ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Butterscotch Sauce (recipe below)
Directions:
1. Preheat oven to 350°F and arrange evenly in a large shallow baking pan. Bake
the bread cubes 10 to 12 minutes or until lightly browned. Cool slightly.
2. Generously spray the removable stoneware crock with cooking spray or
butter.
3. Fill stoneware crock with bread cubes.
4. Whisk the remaining ingredients in a large bowl. Pour over bread and press
bread into egg mixture to moisten.
5. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2-1/2 to 3 hours. Turn
off the slow cooker and remove stoneware crock from base.
6. Preheat oven to 400°F. Bake bread pudding 10 to 15 minutes or until top is
lightly toasted. Cool slightly. Serve with warm Butterscotch Sauce.
Butterscotch Sauce:
1. Combine 1 cup packed brown sugar, 1 cup heavy whipping cream and 6
tablespoons butter (cubed) in a small saucepan.
2. Bring to a boil, stirring frequently.
3. Reduce heat to medium; cook 5 minutes, stirring occasionally.
4. Remove from heat; stir in 1-1/2 teaspoons vanilla extract.
(Makes 1-2/3 cups)
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Recipes