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READY IN ABOUT 1¼ hrs

Butterscotch Bread Pudding

Read Reviews (415)

"A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version." — Margaret Burger

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Original recipe makes 1 - 9x13 inch dish Change Servings

1 (10.75 ounce) 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

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Directions

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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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!!

—Ninah J

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Most Helpful Critical Review

Aug 30, 2011

This is pretty good; I think mostly it's a good foundation for making a truly excellent bread pudding.

—Christine

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516 Ratings

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Dec 23, 2003

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!!!!

—Sarah Zeigler

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Feb 26, 2005

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!

—JEANNEMAE

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Jan 26, 2006

OH MY GOODNESS!!! I have made this 4 times in the last four weeks for different groups of company each time, and if I owned the rights to this recipe I could get rich. A couple of changes: I use a great brand of butterscotch chips called Guittard, a "buttery" butterscotch, the other was waxy by comparison. I also use only about 3/4 cup of chips, and push them down under the surface of the pudding before baking, they melt better into the pudding. For the bread I use half a loaf of the Sara Lee Cinnamon Bread and about 6 large fresh potatoe rolls, and use my Kitchen Aid so everything is well smoomshed. Using real butter to coat the dish seems to add something, instead of just spraying it with Pam. The sauce I use is the Whisky Sauce found on this site, but I substitute the Whisky with Brandy. This recipe is Splendiferious!

—Carol Anne

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Mar 03, 2007

Awesome. I made this for breakfast as a french toast bake and it was delightful. I did cut the brown sugar in half. Instead of butterscotch chips, I used 1/2 cup of butterbrickle chips. I also put in some dried cranberry crasins and coconut. I also sprinkled the top with cinnamon and sugar before baking. This is such a nice basic recipe and you can change this by adding your favorite things. I made the buttermilk sauce on this site also to go with it which is a very nice sauce and not as sweet like a caramel sauce. This makes a large pan so we had a couple pieces and then I cut up servings and drizzled with buttermilk sauce and put them in the freezer. They heat up well and is a great breakfast item or dessert. Now to keep out of the freezer.

—COOK471

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Jun 04, 2008

IMO this should be called: "To Die For Butterscotch Bread Pudding". If I could give it more than 5 stars I certainly would. I am dumbfounded at how easy and delicious this recipe is. I used French Bread (day old) and followed the recipe to the "T". You are a genius Margaret! Thank you so much! :)

—Nandabear

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Oct 30, 2009

Surprisingly good bread pudding. I had never made bread pudding before so I was suspicious of its outcome. it turned out that it was easy to make and tasted great. Its also a good base recipe for future customization. I made sure the bread was good and stale (meaning dry) so it would soak up all that creamy goodness! Bewarned, it will rise when baking and fall as it cools, so be prepared for a little overflow. I baked it in ramekins sitting on a sheet pan, so cleanup was easy (who wants to clean the bottom of the oven!).

—RussellC

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Nutrition

Calories
623 kcal
31%

Carbohydrates
92.6 g
30%

Cholesterol
120 mg
40%

Fat
23.1 g
35%

Fiber
0.9 g
4%

Protein
9.4 g
19%

Sodium
452 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butterscotch Bread Pudding

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 623
Calories from Fat: 208

% Daily Value *
Total Fat 23.1g 35 %
Saturated Fat 15g 75 %
Cholesterol 120mg 40 %
Sodium 452mg 18 %
Potassium 364mg 10 %
Total Carbohydrates 92.6g 30 %
Dietary Fiber 0.9g 4 %
Protein 9.4g 19 %
Sugars 74.6g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 32 %
Iron 22 %
** Thiamin 15 %
Niacin 29 %
** Vitamin B6 8 %
** Magnesium 11 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.