Butterscotch Pecan Bread Pudding

Simple sweets are almost always a hit, and bread pudding is at the top of the list. To absorb the creamy, eggy deliciousness and create a wonderful bread pudding, use dry, stale bread as the base. For a touch of the South, this recipe includes pecans and butterscotch. Butterscotch has a propensity to shatter when heated up too quickly, so if you make it ahead of time, be cautious when reheating it. If it does, whisk in a few tablespoons of heavy cream to make it silky and smooth once again.

CORN PUDDING
6 LG ovules
heavy cream, 3 cups
Granulated sugar, 1 cup
Vanilla extract, 1 TSP
a dash of salt
1 LB day-old rustic white bread squares, such as ciabatta, with the crusts removed.
1 C of chopped toasted pecans
BUTTERSCOTCH
1/2 cup of unsalted butter
1 cup of light brown sugar in bags
Salt, 1 1/2 TSP
heavy cream, 1 cup
a teaspoon of vanilla extract

VANILLA ICE CREAM SERVING

DIRECTIONS
How to make bread pudding: Butter a cast-iron roasting pan that measures 10 by 15 inches.
Whisk the eggs, cream, sugar, salt, vanilla, and sugar in a large basin. Toss the bread in after adding it. Pecans are folded in and well coated. The mixture should be poured into the prepared pan, covered with plastic wrap, and chilled the next day.

Set the oven to 350°F and take the pan out of the refrigerator.
Bake the pan for an hour with the foil covering it. When the top is golden brown, take the foil off and bake the dish for an additional 15 to 20 minutes. Take out of the oven, then allow it cool somewhat.
How to make butterscotch: Melt the butter over medium heat in a small French oven. Whisk in the cream, salt, and brown sugar after that. Until a thick and syrupy butterscotch is produced, bring the mixture to a boil and simmer it for around 5 minutes. When ready to serve, mix in the vanilla after adding it.

With a dollop of vanilla ice cream and a drizzle of butterscotch, serve the bread pudding.