This was the recipe that caused me to become an allrecipes.com registered user. I have tried dozens of recipes from this site, almost all have been wonderful. This however was amazing! I did reduce the b.sugar to 1 1/2 & it was just right. Very rich and yummy. Can't wait to make again.

Used less brown sugar than was called for.. butterscotch chips sweet enough. Came out perfect! Used SMALL loaf of french bread, torn to bits. Used 3 eggs, less milk to compensate for less bread. Vanilla and butter.. PERFECT.. kids eating for breakfast *what kind of mother am I??* and going.. mmmmmmmmmmm sooo good!

This recipe was simply awesome. The only problem was that it made WAY too much for just my fiancee and myself, so he ended up taking some to share at work and we gave some to the neighbors. Everyone and anyone that had a taste LOVED it!I must add that it tasted better on day 2 & 3 than it did on 1. Next time I will add white chocolate chips in place of the butterscotch. I can't wait to take this one to all holiday gatherings this year!

Really great! My 5 & 7 year-old boys inhaled it! Great with butter pecan ice cream. I did use 1 3/4 cup brown sugar, will use 1/4 cup less next time. Used 1 cup half & half and 1 cup 2% milk.

I loved this recipe. It was a new take on an old favorite!

Excellent! Great flavor all by itself! Warm or cold, this is yummy! Super easy to prepare and smells divine!!! I think the butterscotch chips really add a great subtle flavor and are a must...I also added golden raisins which plumped up fabulously! YUM :)

Although my family said this recipe was very good. I thought it was just OK, nothing exciting. I didn't really like the way my butterscotch chips did not really melt but remained lumps of sugary hardness so I would have liked it better without them. I did follow others instructions to decrease the sugar and am glad I did.

Dellicious. Yummy with vanilla ice cream. The butterscotch was not overpowering at all. A nice complement in flavor.

This was terrible and waaaaay too rich.

This is a fantastic recipe! I used 8 old hotdogs buns and it turned out great! The only changes I made were to use one cup of brown sugar instead of two, and since I didn't have any butterscotch chips, I substitute with cinnamon ones. Then I added 1 t cinnamon and 1/2 t nutmeg. It was wonderful warm, room temperature AND cold from the fridge. I will definitely be making this again!

As is - 4, but with a few personal tweaks I give this recipe a 10. Way way too sweet. Cut the brown sugar to 1 1/4 and still too sweet. 3/4 cup is the right amount for us. Cut butter down to 1 stick (greased the pan with it, then melted the rest) and used 1/4 cup applesauce for the other stick of butter. You don't even miss it. Leftover bread odds from the freezer worked great. Added a little cinnamon and nutmeg and 1 extra egg. Yum! Can't wait to try it cold in the morning. Convection baking: 335 for 1 hour = perfect!

I have never had bread pudding before, so I wasn't sure what to expect. WOW! This was an easy delicious recipe. I cut the sugar to 1 1/2 cups as per other posters. Was perfect! Thanks for a great new dessert.

This bread pudding is amazing (if your on a diet and wanting to splurge, this is worth it!). I used cinnamon raisin bread and butterscotch chips... divine! I'd loooove to try cinnamon bread with cinnamon chips! The only thing I'll do different next time is cut back on the sugar... maybe by even a half a cup (it was a little too sweet for us!)

Good, but a little sweet. This after using 1/2 the sugar. Still, I knew it would be bc of the butterscotch chips, which is why I halved the sugar. I also used half of a loaf of the apple raisin bread from this site, and it worked perfectly. Thanks.

really good, especially because i've never made or eaten bread pudding before, so i had no idea what to expect. i found the recipe way too sweet when the pudding was hot, but as i took it out of the fridge after a night (it set wonderfully) it was not at all too sweet - so maby, if you're planning to eat it warm, you should try halfing the amount of sugar. i altered the recipe as a consequence of a completely empty fridge - i used raisins, cinnamon, nutmeg, chopped chocolate and almonds. due to lack of sugar i replaced some of it with honey, but the sugar level was still kept in proportion to the recipe. will make again, since my boyfriend ate 4 portions and counting..

Cooked this recipe in a large pottery type crock pot 2 hours on high then turned to low to keep warm until served with vanilla ice cream. So good. Adjusted the recipe per other reviewers suggestions: decreased to 1/2 stick butter,decreased the brown sugar by half, all of the butterscotch chips, added 1/4 tsp ground cloves and 1/2 tsp ginger.

Made this for a son that loves butterscotch waffles. I used 1 cup of Splenda/brown sugar blend, a couple of shakes of cinnamon, 1/2 cup raisins soaked in hot water and 3/4 loaf of Italian bread. It was wonderful straight out of the oven, and even better after cooling off. We put away a little in the fridge, but I'm sure it will be gone by tonight! Thanks for the great recipe!