Butterscotch Bread Pudding
Indulge in the warm, nostalgic flavors of Butterscotch Bread Pudding, a decadent dessert that’s perfect for any occasion. Made with cubes of buttery brioche or challah soaked in a rich custard infused with heavy cream, dark brown sugar, and a hint of vanilla, this recipe delivers a silky texture with every bite. The addition of melty butterscotch chips elevates the sweetness, creating a luscious caramelized topping. Easy to prepare with minimal effort, this cozy treat bakes to golden perfection in under an hour. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly irresistible dessert experience. Perfect for using up day-old bread and comforting your taste buds, this Butterscotch Bread Pudding is sure to become a family favorite!
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Recipe Information
Ingredients
- 8 cups (cubed) Day-old bread (such as brioche or challah)
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 1.5 cups Dark brown sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 0.5 cup Butterscotch chips
- Optional: Whipped cream or vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Place the cubed bread in a large mixing bowl and set aside.
In a medium saucepan over medium heat, combine heavy cream, whole milk, unsalted butter, and dark brown sugar. Stir continuously until the butter is melted and the sugar is fully dissolved. Remove from heat and let cool slightly.
In a separate bowl, whisk together the eggs, vanilla extract, and salt.
Slowly pour the slightly cooled cream mixture into the egg mixture while whisking constantly to prevent the eggs from scrambling.
Pour the custard mixture over the cubed bread, ensuring all the bread is evenly coated. Let it sit for 10 minutes to allow the bread to absorb the custard.
Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the butterscotch chips over the top of the bread mixture.
Bake in the preheated oven for 40-50 minutes, or until the bread pudding is golden brown and the center is set. A knife inserted in the center should come out clean.
Remove from the oven and let it cool for 10 minutes before serving.
Serve warm with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Nutrition Facts
Calories |
10113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.8 g | 520% | |
| Saturated Fat | 229.3 g | 1146% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2097 mg | 699% | |
| Sodium | 11536 mg | 502% | |
| Total Carbohydrate | 1390.5 g | 506% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 612.9 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1752 mg | 135% | |
| Iron | 54.2 mg | 301% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
