Indulge in Decadence: Easy Butterscotch Bread Pudding Recipe
Isn’t there something utterly comforting about a warm, gooey bread pudding? It’s like a hug in a bowl, a sweet reminder of simpler times. But what if we took that classic comfort food and gave it a rich, caramelized twist? Get ready to meet your new dessert obsession: Butterscotch Bread Pudding. This isn’t just any bread pudding; it’s a symphony of soft, custard-soaked bread, swimming in a luscious butterscotch sauce that will have your taste buds singing.
Growing up, my grandma always made the best bread pudding. It was her way of using up leftover bread, transforming it into a delectable treat that everyone devoured. While her original recipe was amazing, I wanted to create something even more special, something that would elevate that nostalgic flavor and make it truly unforgettable. That’s where the butterscotch comes in. The deep, buttery sweetness just takes this dish to a whole new level of indulgence.
But don’t let the “indulgent” part scare you off! This recipe is surprisingly easy to make, perfect for a weeknight dessert or a weekend brunch treat. And the best part? It’s incredibly versatile. You can use almost any type of bread you have on hand, from crusty French bread to challah, or even croissants. Plus, you can customize the butterscotch sauce with your favorite add-ins, like pecans, walnuts, or even a splash of bourbon (if you’re feeling fancy!).
Whether you’re looking for a show-stopping dessert to impress your guests or simply a cozy treat to enjoy on a chilly evening, this Butterscotch Bread Pudding recipe is guaranteed to be a hit. So, grab your apron, gather your ingredients, and let’s get baking!
Why You’ll Love This Butterscotch Bread Pudding
- Incredibly delicious: The rich butterscotch sauce combined with the soft, custard-soaked bread creates a truly unforgettable flavor.
- Easy to make: No fancy techniques required! This recipe is perfect for beginner bakers.
- Versatile: Use your favorite type of bread and customize the butterscotch sauce with your favorite add-ins.
- Perfect for any occasion: From weeknight desserts to weekend brunches, this bread pudding is always a crowd-pleaser.
- Uses up leftover bread: Reduce food waste and create a delicious dessert with ingredients you already have on hand.
- Family-friendly: Everyone will love this sweet and comforting treat.
Ingredients for Butterscotch Bread Pudding
- Bread: 8 cups cubed (about 1 loaf). Use stale or day-old bread for the best results. French bread, challah, brioche, or even sourdough work well.
- Eggs: 6 large
- Milk: 3 cups. Whole milk or 2% milk are recommended for richness.
- Heavy cream: 1 cup. Adds extra creaminess to the custard.
- Sugar: 1 cup. Granulated sugar.
- Brown sugar: 1 cup. Light or dark brown sugar, for caramel flavor in the butterscotch.
- Butter: 1/2 cup (1 stick), unsalted.
- Vanilla extract: 2 teaspoons. Enhances the flavor of the custard and butterscotch.
- Salt: 1/4 teaspoon. Balances the sweetness.
- Butterscotch chips: 1 cup. Adds extra butterscotch flavor (optional).
- Bourbon (optional): 2 tablespoons. Adds a warm, boozy note to the butterscotch sauce.
- Nuts (optional): 1/2 cup chopped pecans or walnuts for topping.
Substitutions:
- Milk: You can use almond milk or soy milk for a dairy-free option, but the flavor and texture may be slightly different.
- Heavy cream: Coconut cream can be used for a dairy-free alternative, but it will impart a coconut flavor.
- Sugar: You can use coconut sugar or maple syrup as a substitute for granulated sugar, but adjust the amount to taste.
- Bread: Gluten-free bread can be used for a gluten-free version.
How to Make Butterscotch Bread Pudding
Step-by-Step Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Cut the bread into 1-inch cubes and spread them out on a baking sheet. Toast the bread cubes in the preheated oven for about 10-15 minutes, or until they are lightly golden brown and slightly dried out. This helps prevent the bread pudding from becoming soggy. Remove from oven and let cool slightly.
- Make the Custard Base: In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt until well combined and smooth. This is the liquid that will soak into the bread and create the custard base for your bread pudding. Make sure everything is fully incorporated for an even texture.
- Prepare the Butterscotch Sauce: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth and slightly thickened, about 2-3 minutes. Be careful not to burn the butterscotch! Remove from heat and stir in the butterscotch chips (if using) and bourbon (if using) until the chips are melted and the sauce is smooth.
- Assemble the Bread Pudding: Grease a 9×13 inch baking dish. Place the toasted bread cubes in the prepared baking dish. Pour the prepared butterscotch sauce evenly over the bread cubes, ensuring that all the bread is generously coated. Now, gently pour the custard mixture over the bread and butterscotch, pressing down lightly with a spatula to ensure that the bread is fully submerged in the liquid. This is crucial for a moist and evenly cooked bread pudding.
- Soak: Let the bread pudding sit at room temperature for at least 30 minutes, or up to an hour, to allow the bread to absorb the custard. This soaking time is important for achieving the perfect texture. The longer it soaks, the creamier the final result will be.
- Bake: Carefully place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out mostly clean. If the top is browning too quickly, you can loosely cover the dish with aluminum foil during the last 15-20 minutes of baking.
- Cool and Serve: Remove the bread pudding from the oven and let it cool slightly before serving. This allows the custard to set up a bit more. Sprinkle with chopped nuts (if using) and serve warm.
Pro Tips & Variations
- Use stale bread: Day-old or stale bread is ideal for bread pudding because it absorbs the custard better. If your bread is fresh, you can toast it in the oven to dry it out.
- Don’t overbake: Overbaking can result in a dry bread pudding. Bake just until the custard is set and the top is golden brown.
- Adjust the sweetness: If you prefer a less sweet bread pudding, reduce the amount of sugar in the recipe to your liking.
- For a richer flavor, use brioche or challah bread.
Variations:
- Brioche Bread Pudding: Substitute the bread with brioche for an extra rich and flavorful bread pudding. The buttery flavor of the brioche pairs perfectly with the butterscotch.
- Bread Pudding With Bourbon Sauce: Add an extra splash of bourbon to the butterscotch sauce for a boozy kick.
- Croissant Bread Pudding: Use croissants instead of regular bread for a flaky and decadent twist.
- Savory Bread Pudding: Omit the sugar and butterscotch sauce and add savory ingredients like cheese, herbs, and vegetables for a delicious savory bread pudding.
Serving Suggestions
This Butterscotch Bread Pudding is delicious on its own, but it’s even better with a few complementary pairings:
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream perfectly complements the warm, rich bread pudding.
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch.
- Caramel Sauce: Drizzle with extra caramel sauce for an extra dose of decadence.
- Fresh Berries: A few fresh berries, such as raspberries or strawberries, add a touch of brightness and acidity to balance the sweetness.
- Coffee or Tea: Serve alongside a cup of hot coffee or tea for a cozy and comforting dessert experience.
Storage & Reheating
Storage:
- Refrigerator: Cover the Butterscotch Bread Pudding tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezer: For longer storage, you can freeze the bread pudding. Let it cool completely and then wrap it tightly in plastic wrap followed by a layer of foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating:
- Oven: Preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish and cover it with foil. Bake for 15-20 minutes, or until heated through.
- Microwave: Place a slice of bread pudding on a microwave-safe plate. Microwave for 30-60 seconds, or until heated through. Be careful not to overheat, as it can become dry.
FAQ about Butterscotch Bread Pudding
Q: Can I use any type of bread for this recipe?
A: Yes, you can use a variety of breads for bread pudding! French bread, challah, brioche, sourdough, and even croissants work well. The key is to use stale or day-old bread so it absorbs the custard better. You can even use ripe banana recipes as a base and just add butterscotch into the mix.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can assemble the bread pudding up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When you’re ready to bake, simply take it out of the refrigerator and bake as directed. This is a great option if you’re making it for a party or gathering.
Q: Is it possible to create a healthy banana bread recipe?
A: It is possible! You should explore the possibility of using a substitute for all the sugar and find healthier alternatives. Consider exploring many resources and recipes for healthy banana bread before attempting one.
Q: Can I freeze this Butterscotch Bread Pudding?
A: Yes, you can freeze bread pudding, but the texture may change slightly after thawing. For best results, let the bread pudding cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Final Thoughts on Butterscotch Bread Pudding
So, there you have it – a deliciously decadent Butterscotch Bread Pudding recipe that’s sure to become a new favorite! This recipe is more than just a dessert; it’s a nostalgic trip back to Grandma’s kitchen, with a modern twist that will tantalize your taste buds. It is also very versatile, so if want to create a southern bread pudding recipe you can do that as well, just follow the same ingredients and assembly.
Whether you’re serving it for a special occasion or simply craving a cozy and comforting treat, this bread pudding is guaranteed to impress. Don’t forget to experiment with different bread types and add-ins to create your own unique version, so you can find the best homemade banana bread or bread pudding!
Now, it’s your turn! Give this recipe a try and let me know what you think in the comments below. And if you’re on Pinterest, be sure to save this recipe for later. Happy baking!
Butterscotch Bread Pudding
Equipment
- oven
- 9×13-inch baking dish,
- Mixing bowl
- Saucepan
- – Whisk
Ingredients
Bread
- 8 cups cubed bread Use stale or day-old bread such as French, challah, brioche, or sourdough.
- 6 large eggs
- 3 cups milk Whole milk or 2% recommended
- 1 cup heavy cream Adds extra creaminess to the custard.
- 1 cup granulated sugar
- 1 cup brown sugar Light or dark for caramel flavor
- 1/2 cup unsalted butter 1 stick
- 2 teaspoons vanilla extract Enhances custard and butterscotch flavor
- 1/4 teaspoon salt Balances sweetness
- 1 cup butterscotch chips Optional
- 2 tablespoons bourbon Optional, adds a warm boozy note
- 1/2 cup chopped pecans or walnuts Optional for topping
Instructions
- Prepare the Bread: Preheat oven to 350°F (175°C). Cut bread into 1-inch cubes and spread on a baking sheet. Toast for 10-15 minutes until lightly golden and dried out. Remove and cool slightly.
- Make the Custard Base: In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, and salt until smooth and combined.
- Prepare the Butterscotch Sauce: Melt butter in a medium saucepan over medium heat. Add brown sugar and stir until dissolved and thickened, about 2-3 minutes. Remove from heat; stir in butterscotch chips (if using) and bourbon (if using) until melted and smooth.
- Assemble the Bread Pudding: Grease a 9×13 inch baking dish. Place toasted bread cubes in dish. Pour butterscotch sauce evenly over bread. Gently pour custard mixture over all, pressing down lightly to submerge the bread.
- Soak: Let pudding sit at room temperature for 30 minutes up to 1 hour to absorb custard.
- Bake: Bake uncovered at 350°F (175°C) for 45-55 minutes until golden brown and set. If browning too quickly, cover loosely with foil last 15-20 minutes. Inserted knife should come out mostly clean.
- Cool and Serve: Let cool slightly before serving. Sprinkle with chopped nuts if desired. Serve warm.
