Homemade butterscotch pudding with a touch of bourbon is topped with crumbled candied bacon, whipped cream, and candied pecans.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Candied Bacon:

Directions

Instructions Checklist
  • Melt butter in medium-sized saucepan. Add dark brown sugar and salt, and stir until sugar is dissolved. Remove from heat.

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  • In small bowl, whisk together cornstarch with about 1/4 cup milk until smooth; then whisk in eggs.

  • Gradually pour remaining milk into melted brown sugar, whisking constantly; then whisk in cornstarch mixture as well.

  • Return pan to heat, and bring mixture to boil, whisking frequently. Once it begins to bubble, reduce heat to low simmer and continue to cook for 1 minute, whisking nonstop, until pudding thickens.

  • Remove from heat and stir in bourbon and vanilla.

  • Pour into individual dishes and chill thoroughly before serving.

  • Preheat oven to 350 degrees F.

  • Line baking sheet with parchment and place wire rack on top.

  • In small saucepot over medium heat, add brown sugar, bourbon and maple syrup. Cook, stirring often, until mixture is thickened.

  • Place bacon slices on rack and brush half of glaze on both sides of bacon. Sprinkle with additional brown sugar if desired.

  • Bake in preheated oven for 8 minutes, flip and brush bacon with remaining glaze. Cook until crispy and browned.

  • To serve: Top butterscotch puddings with bacon, whipped cream and candied pecans.

Nutrition Facts

1177 calories; protein 21.8g 44% DV; carbohydrates 106.6g 34% DV; fat 73.9g 114% DV; cholesterol 340.9mg 114% DV; sodium 966.9mg 39% DV. Full Nutrition
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