Tastykake Bread Pudding

Name: Tastykake Bread Pudding
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 18
Cuisine: Global
Ingredients: 24 Tastykake Butterscotch Krimpets (12 packs); 473 milliliters confectioners sugar; 10 extra larges eggs, plus 5 egg yolks; 237 milliliters granulated sugar; 118 milliliters heavy cream; 946 milliliters heavy cream; 355 milliliters packed light brown sugar; 59 milliliters scotch (optional); 1 stick unsalted butter; 1 teaspoons vanilla extract; 2 teaspoons vanilla extract; 8 slices white bread, cut into 1/2-inch cubes

If you have roughly 1 hour and 25 minutes to spend in the kitchen, Tastykake Bread Pudding might be a super lacto ovo vegetarian recipe to try. One serving contains 490 calories, 4g of protein, and 30g of fat. This recipe serves 18. It works well as a dessert. If you have tastykake butterscotch krimpets, vanillan extract, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

Make the bread pudding: Preheat the oven to 325 degrees F. Scrape the icing off the Krimpets; reserve the icing.

Ingredients you will need

Bread

Icing

Equipment you will use

Oven

Cut each Krimpet into eighths and toss with the bread cubes in a large bowl.

Ingredients you will need

Bread Cubes

Equipment you will use

Bowl

Whisk the eggs, egg yolks and granulated sugar in a bowl. Bring the heavy cream to a gentle simmer in a saucepan over medium heat. Slowly whisk the warm cream into the egg mixture until combined, whisking constantly.

Ingredients you will need

Granulated Sugar

Cream

Egg Yolk

Egg

Equipment you will use

Whisk

Sauce Pan

Bowl

Add the vanilla and reserved Krimpet icing and whisk until smooth.

Ingredients you will need

Vanilla

Icing

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Whisk

Pour the egg mixture over the bread mixture and gently stir to coat.

Ingredients you will need

Bread

Egg

Transfer to a 9-by-13-inch baking dish; bake until a toothpick inserted into the middle comes out clean, 50 minutes to 1 hour.

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Baking Pan

Toothpicks

Oven

Transfer to a rack and let cool to room temperature.

Meanwhile, make the icing: Bring the brown sugar, butter and scotch to a simmer in a small saucepan over medium heat; cook, stirring, 3 minutes.

Ingredients you will need

Brown Sugar

Butter

Scotch Whiskey

Icing

Equipment you will use

Sauce Pan

Add the heavy cream and vanilla and cook, stirring, until the sugar dissolves, about 2 more minutes.

Ingredients you will need

Heavy Cream

Vanilla

Sugar

Remove from the heat and let cool completely.

Transfer the icing mixture to a large bowl.

Ingredients you will need

Icing

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Bowl

Add the confectioners' sugar and beat with a mixer until smooth, about 1 minute.

Ingredients you will need

Powdered Sugar

Equipment you will use

Blender

Spread on the bread pudding.

Ingredients you will need

Spread

Bread

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

Tastykake Butterscotch Krimpets (12 packs)473milliliters

confectioners' sugar 10extra larges

eggs, plus 5 egg yolks 237milliliters

granulated sugar 118milliliters

heavy cream 946milliliters

heavy cream 355milliliters

packed light brown sugar 59milliliters

scotch (optional)1stick

unsalted butter 1teaspoons

vanilla extract 2teaspoons

vanilla extract 8slices

white bread, cut into 1/2-inch cubes

Recommended wine: Madeira, Pedro Ximenez

Madeiran and Pedro Ximénez are my top picks for Bread Pudding. Pedro Ximénez's sweet, nutty flavor with notes of figs and caramel pair so well with bread pudding. Madeiran is another option - you can even find recipes using madeiran in the bread pudding! The Ashbrook Estate Verdelho with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Ashbrook Estate Verdelho

A vibrant, unwooded style of Verdelho with lashings of fruit aromas on the nose marrying with tropical fruit flavors and hints of spice on the palate. The wine stays focused and finishes crisp and dry yet has a powerful and refreshing length that makes this wine the perfect accompaniment to spicy, full flavored dishes. Famous for its natural acidity, this variety ages beautifully. Cellaring for more than five years rewards with complex spice and honeysuckle and developing nutty and toasty characters.