A rich and comforting dessert that transforms day-old bread into a sweet, custardy treat infused with butterscotch chips and brown sugar.
Why You’ll Love This Recipe
You’ll love this recipe because it strikes the perfect balance between simplicity and indulgence. It uses everyday ingredients—bread, milk, eggs, and butter—but elevates them with brown sugar and butterscotch chips for a warm, buttery-sweet flavor. The texture is wonderfully cozy: moist and custard-like, yet baked so it holds its shape. It’s ideal for when you want a dessert that feels special without being overly complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (10.75-ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
½ cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
Directions
Preheat your oven to 350 °F (175 °C) and grease a 9 × 13-inch baking dish.
In a large bowl, combine the torn bread pieces, milk, brown sugar, melted butter, beaten eggs, vanilla extract, and butterscotch chips. Stir until the mixture resembles oatmeal and the bread is fully soaked.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for about 1 hour, or until the pudding is mostly set but still slightly jiggly in the center.
Remove from the oven and allow it to rest for several minutes before serving. Serve warm or chilled, depending on your preference.
Servings And Timing
This recipe makes 8 servings.
Prep time: 10 minutes
Bake time: 1 hour
Total time: 1 hour 10 minutes
Variations
Substitute half the milk with half-and-half or heavy cream for a richer texture.
Add chopped nuts like pecans or walnuts for crunch.
Replace some or all of the butterscotch chips with chocolate chips or toffee bits.
Mix in dried fruit such as raisins or chopped apricots for extra flavor.
Top with warm caramel sauce, whipped cream, or ice cream for a decadent touch.
Storage/Reheating
Store leftover pudding covered in the refrigerator for up to 3–4 days. To reheat, warm individual portions in the microwave for 20–30 seconds or place the dish in a 325 °F (160 °C) oven for 10–15 minutes until heated through. You can also enjoy it cold straight from the fridge.
FAQs
What Kind Of Bread Should I Use?
Day-old French, Italian, or white bread works best because it absorbs the custard mixture without becoming soggy.
Can I Use Whole Wheat Or Gluten-Free Bread?
Yes, but expect a slightly denser texture. Make sure the bread is well soaked before baking.
Can I Make This Ahead Of Time?
Yes, assemble the pudding the night before, cover, and refrigerate. Bake it when you’re ready to serve for maximum flavor.
Can I Freeze The Bread Pudding?
You can freeze it, but the texture may change slightly upon thawing. For best results, store in the fridge and consume within a few days.
Is It Better Served Warm Or Cold?
Either way works. Warm gives a cozy, fresh-baked feel, while cold allows the flavors to settle and makes slicing easier.
Can I Reduce The Sugar?
Yes, reduce the brown sugar slightly if you prefer less sweetness, but remember the butterscotch chips also add sugar.
What Toppings Go Well With This?
Try whipped cream, vanilla ice cream, caramel sauce, or a sprinkle of nuts for an extra indulgent finish.
How Do I Know When It’s Done Baking?
The edges should be set and golden brown, and the center should have a gentle jiggle, like a custard.
Can I Add Spices Like Cinnamon Or Nutmeg?
Absolutely. Add 1 teaspoon of cinnamon or ½ teaspoon of nutmeg for a warm, spiced flavor.
Can I Use A Different Baking Dish Size?
Yes, but adjust baking time. Thicker puddings need extra minutes, while shallower ones bake faster.
Conclusion
This butterscotch bread pudding turns simple pantry ingredients into an irresistibly rich dessert. With its buttery sweetness, soft custard texture, and the comforting flavor of butterscotch, it’s perfect for holidays, family gatherings, or cozy evenings at home. Whether served warm or cold, plain or dressed up with toppings, this dessert is bound to become a family favorite.
Butterscotch Bread Pudding is a rich, custardy dessert made with torn bread, sweet brown sugar, and melty butterscotch chips. It’s simple to make, warm and comforting, and perfect served warm or chilled.
Ingredients
1 (10.75-ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
½ cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the torn bread, milk, brown sugar, melted butter, eggs, vanilla, and butterscotch chips. Stir until well combined and bread is fully soaked.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 1 hour, or until the center is mostly set but still slightly jiggly.
Remove from oven and let rest for several minutes. Serve warm or chilled, plain or with toppings like ice cream or caramel sauce.
Notes
Use day-old bread like French or Italian for best texture.
Add chopped nuts or dried fruit for extra flavor and texture.
Try mixing in cinnamon or nutmeg for a spiced version.
This can be assembled ahead of time and baked when ready to serve.
Delicious warm or cold—try both and see which you prefer!
