Bread Pudding with Butterscotch Sauce

    Bread Pudding with Butterscotch Sauce


    18 people made this

    This is a fantastic way to use up an extra loaf of pumpkin bread or even banana nut bread! Omit the rum if you like.

    Serves: 10 

    • 2 eggs
    • 1 1/2 cups (375ml) light cream
    • 1/4 cup (50g) white sugar
    • 1 teaspoon vanilla essence
    • 4 cups cubed pumpkin or banana bread
    • 2/3 cup butterscotch ice cream topping
    • 3 tablespoons thickened cream
    • 3 tablespoons dark rum

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 170 degrees C. Prepare a 23cm pie pan with cooking spray.
    2. Whisk together the eggs, light cream, sugar and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
    3. Bake in preheated oven until a knife inserted into the centre of the dish comes out clean, 30 to 35 minutes.
    4. Combine the topping, thickened cream and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

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