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recipes bourbon butterscotch pudding
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This complexly flavored pudding owes its smooth texture to a quick spin in the blender.
4.0
(3.91)
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As if the butterscotch wasn't enough, we packed this bread pudding recipe with pecan and bourbon. Yep. Bourbon.
4.3
(4.34)
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This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.
4.4
(4.39)
3.7
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Chocolate, vanilla, rice, and tapioca—we love all pudding equally. Here are 11 great recipes for it.
Recipes
Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.
2.0
(2)
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Easy
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No frills and no fuss. This banana pudding is the real, decadent deal.
4.0
(4.14)
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Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.
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Articles
(70)
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A spoonful of silky butterscotch pudding or a decadent bite of Fallen Chocolate Cake will convince you: These super-easy desserts are hard to resist
Alison Roman
Culture
Make it into pudding
Joanna Sciarrino
Cooking
A little bourbon in the morning never hurt anyone
Bon Appétit
Cooking
We've got the recipe for one of Four & Twenty Blackbirds' most popular flavors, the Bourbon-Sweet Potato Pie!
Julia Bainbridge
This pie has every holiday ingredient imaginable: spices, maple syrup, pumpkin, chocolate, and (of course) booze
Danielle Walsh
Cooking
From Gourmet, this recipe has been a reader favorite for decades.
Nina Moskowitz
Videos
(42)
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Watch as senior associate food editor Alison Roman makes bourbon butterscotch pudding.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
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We show how to make a classic bread pudding.
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Join Amiel Stanek in his home kitchen as he makes doughnut bread pudding. This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start with classic glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, rather than cake doughnuts, which are dense and will turn to mush when combined with the custard.
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Close your eyes and imagine the greatest doughnut you’ve ever eaten. Now, multiply its taste, texture, and unadulterated pleasure by a million—that’s what biting into Hole’s molasses-bourbon doughnut is like. Owner Caroline Whatley hand-shapes each doughnut and fries them to order. The result is a hot, misshapen, crunchy-on-the-outside, airy-on-the-inside yeast donut of the highest order.
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes dark chocolate chia parfait! This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert.