Bread Pudding with Butterscotch Topping

Bread Pudding with Butterscotch Topping


8 people made this

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.


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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