Butterscotch Bread Pudding

    (589)
    1 hour 10 minutes

    Butterscotch chips and brown sugar are the characteristic ingredients in this baked bread pudding. Perfect dessert after a long day.


    2 people made this

    Ingredients
    Serves: 8 

    • 1 (310g) loaf day old bread, torn into small pieces
    • 4 cups milk
    • 2 cups brown sugar
    • 1/2 cup butter, melted
    • 3 eggs, beaten
    • 2 teaspoons vanilla extract
    • 1 cup butterscotch chips

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

    1. Preheat oven to 180 degrees C. Butter a 33 x 23cm baking tin.
    2. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips. The mixture should be the consistency of porridge. Pour into prepared tin.
    3. Bake in preheated oven 1 hour, until nearly set. It should have a slight wiggle. Serve warm or cold.

    Tip

    Foil can be used to keep food moist, cook it evenly and make clean-up easier.

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    Reviews and Ratings
    Global Ratings:
    (589)

    Reviews in English (469)

    by
    331

    This was the best bread pudding I've ever made OR tasted. However, I did change a few things: Instead of 4 cups of milk I replaced with 2 cups of whipping cream and 2 cups of half-n-half. I also added salt and cinnamon to taste and since I'm not a huge fan of butterscotch I did half butterscotch chips and half white chocoloate chips. Nestle works great. And instead of regular loaf bread, I bought French baguette style bread. I also baked mine for way over the recommended 45 minutes..more like 1 hour and 30 miuntes. I don't like soupy bread pudding in the middle so I cooked mine until it was more solid. Let me tell you this bread pudding was so crispy, buttery and delicious that it was hard to share. I ate some for breakfast lunch and dinner!!  -  23 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    232

    Definately not enough stars! I have made this many times. I changed it a bit though. I use a good raisin bread and cinnamon chips. I also double the cinnamon and add a generous amount of nutmeg. Everyone raves! This is one of the best things I have ever made or eaten. You must try this! I can't begin to describe how amazing this is. Oh, I don't recommend reheating the next day, it tastes much better cold, after it has been in the fridge over night! Thank you so much for this amazing recipe!!!!  -  25 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    147

    I am a huge bread pudding fan, and I think the addition of butterscotch chips here is key. It's really a great idea. I did, however, make a couple of changes. I used cinnamon bread and added golden raisens (soaked in whiskey beforehand). Oh, and also I did use just 1 cup of sugar (instead of 2 cups). I didn't think it needed so much sweetness, and that was the right choice for me. The final product I was got was out of this world! Thanks!  -  26 Feb 2005  (Review from Allrecipes USA and Canada)

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