Butterscotch Bread Pudding
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.
Equipment
- oven
- 9x13-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 9x13 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.
Notes
This recipe is versatile and easy to adapt with different bread or mix-ins like nuts or bourbon for extra flavor. Perfect for cozy desserts and reduces food waste by using leftover bread.