Bread Pudding with Butterscotch Topping

    1 hour 10 minutes

    A twist on a traditional bread pudding recipe. Make in individual ramekins for an impressive dinner party presentation. Try using brioche or panettone instead of plain bread to make it extra special.

    10 people made this

    Serves: 8 

    • Pudding
    • 300g old bread, torn into small pieces
    • 1 litre milk
    • 100g caster sugar
    • 125g butter, melted
    • 3 eggs, whisked
    • 2 teaspoons vanilla essence
    • Butterscotch Topping
    • 300g brown sugar
    • 8 tablespoons golden syrup
    • 1 2/3 cups (400ml) water

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Butter a 23x33cm baking dish.
    2. In a large bowl combine bread, milk, sugar, butter, eggs and vanilla; mixture should be the consistency of porridge. Pour into prepared dish.
    3. In a saucepan bring the brown sugar, golden syrup and water to the boil. Boil stirring constantly for 1 minute. Carefully pour the hot syrup mixture over the bread mixture.
    4. Bake in preheated oven 1 hour or until nearly set. Serve warm or cold.

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    Reviews in English (7)


    mmm just divine. loved the butterscoth topping and it was so easy too. i did make them into individual dishes and liked how that looked.  -  03 Dec 2008  (Review from Allrecipes UK & Ireland)


    This was not the best thing I have ever made, it tasted like sweet scrambled eggs, I think the amount of water must have been wrong as it was very watery under the egg and panattone cake. It was fluffy at the top though and smelt great just tasted horrid.  -  01 Jan 2013  (Review from Allrecipes UK & Ireland)


    Very fluffy and then had a nice almost crunch to the topping that reminded me of the caramelised bit on creme brulee. A wonderful bread pudding recipe.  -  04 Dec 2008  (Review from Allrecipes UK & Ireland)