We can’t resist the warm, caramel-kissed allure of butterscotch bread pudding—a comforting twist on a classic dessert that’s perfect for cozy evenings or special gatherings. Drawing from humble origins in using leftover bread, we’ve elevated this treat with rich butterscotch notes that evoke nostalgia and delight.
Our version brings simple ingredients together for an easy win that satisfies sweet cravings without fuss. Whether you’re new to baking or a seasoned pro, this recipe promises mouthwatering results that’ll have everyone asking for seconds.
Ingredients
In our Butterscotch Bread Pudding recipe, we focus on simple yet flavorful ingredients that transform humble bread into a decadent dessert. We’ve organized them in the order they are typically used, with prep notes for accuracy and ease.
- Bread: 6 cups of day-old bread (such as brioche or French bread), torn into 1-inch pieces to ensure even absorption of the custard.
- Butter: 1/2 cup unsalted butter, melted to create the rich base for the butterscotch sauce.
- Brown Sugar: 1 cup packed light brown sugar, which provides the signature caramel notes that define our butterscotch flavor.
- Heavy Cream: 2 cups heavy cream, warmed slightly to blend seamlessly into the sauce and custard mixture.
- Eggs: 4 large eggs, beaten to bind the pudding and add a silky texture.
- Milk: 2 cups whole milk, used to create a creamy custard that soaks the bread perfectly.
- Vanilla Extract: 2 teaspoons pure vanilla extract, for enhancing the warm, comforting aromas in every bite.
- Salt: 1/2 teaspoon kosher salt, to balance the sweetness and elevate the overall flavor profile.
- Optional Add-ins: 1/2 cup chopped pecans or walnuts, toasted for added crunch and a nutty contrast that complements the butterscotch.
Equipment Needed
To bring our Butterscotch Bread Pudding together seamlessly, we rely on a few key tools that ensure precise preparation and perfect results. Below, we’ve listed the essential equipment in the order they might be used, from mixing ingredients to baking and serving. This setup keeps our process efficient and helps bakers of all levels achieve that irresistible, golden-brown finish with rich, buttery flavors.
- Mixing Bowls (at least two medium-sized ones): We start with these for combining dry ingredients like bread cubes and wet mixtures such as eggs and cream. Opt for heat-safe bowls if you’re warming components on the stove.
- Whisk: Essential for blending eggs, milk, and vanilla extract smoothly, creating a custard base that’s free of lumps and evenly distributed.
- Measuring Cups and Spoons: Accuracy is key in our recipe, so we use these standard US sets for precise portions of items like brown sugar and heavy cream, ensuring consistent texture and flavor.
- Saucepan: We need this for gently warming heavy cream or preparing any butterscotch elements, allowing for a silky-smooth incorporation without scorching.
- Baking Dish (9×13 inch, preferably ceramic or glass): This is the heart of our pudding’s transformation—ideal for even heat distribution to achieve that soft, custardy interior and caramelized top.
- Oven: A conventional or convection oven preheated to 350°F works best, as it bakes the pudding uniformly for about 45-50 minutes, locking in moisture and enhancing the nostalgic butterscotch aroma.
- Spatula or Wooden Spoon: We use this for stirring and transferring mixtures, making it easier to fold in add-ins like toasted pecans without damaging the bread pieces.
- Cooling Rack: After baking, we place the dish here to cool evenly, preventing sogginess and allowing flavors to settle before serving.
With this equipment on hand, we’re set to transition smoothly from our ingredient prep into the step-by-step assembly, ensuring every bite of our Butterscotch Bread Pudding is as comforting and flavorful as intended.
Instructions
With our ingredients measured and equipment at hand, we guide you through the straightforward steps to craft a decadent Butterscotch Bread Pudding that combines crispy bread with rich, caramelized flavors. Let’s transform simple components into a comforting dessert that delights the senses.
Prepare the Bread
First, we take the 6 cups of day-old bread and cube it into 1-inch pieces to ensure even absorption of flavors. In a large mixing bowl, we toss these cubes with the 1/2 cup of melted unsalted butter, coating them thoroughly for a golden, buttery exterior that adds a satisfying crunch. If using optional add-ins like 1/2 cup of toasted chopped pecans or walnuts, we sprinkle them in now for extra texture and nutty depth, allowing the bread to soak up these elements while we prepare the sauce.
Make the Butterscotch Sauce
In a medium saucepan over medium heat, we melt the 1 cup of packed light brown sugar with the remaining melted butter, stirring constantly with a whisk until it forms a smooth, bubbling mixture—about 2-3 minutes. Next, we slowly pour in the 2 cups of warmed heavy cream, continuing to whisk vigorously to create a velvety, aromatic sauce that fills the kitchen with the sweet, toffee-like scent of butterscotch. Once combined, we remove it from the heat and stir in the 1/2 teaspoon of kosher salt, letting the sauce cool slightly to achieve that irresistible, creamy consistency perfect for soaking into the bread.
Assemble the Pudding
In the same large mixing bowl with the prepared bread, we whisk together the 4 large beaten eggs, 2 cups of whole milk, and 2 teaspoons of pure vanilla extract until fully blended, creating a custard base that’s rich and fragrant. We then pour this mixture over the bread cubes, gently folding everything with a spatula to ensure even coating, allowing the bread to absorb the liquid for about 10 minutes for maximum flavor infusion. Finally, we transfer the soaked mixture into a greased 9×13 inch baking dish, drizzling the butterscotch sauce evenly on top to form luscious layers that promise a gooey, caramelized interior with every bite.
Bake
We preheat the oven to 350°F and place the assembled dish on the middle rack, baking for 45-50 minutes until the top turns a deep golden brown and the center is set but still slightly wobbly for that perfect, tender texture. To check for doneness, we insert a knife into the center—it should come out clean or with just a few moist crumbs. Once baked, we remove the dish to a cooling rack and let it rest for 10 minutes, allowing the flavors to meld into a warm, indulgent treat with notes of buttery sweetness and subtle spice.
Make-Ahead Instructions
One of the beauties of our butterscotch bread pudding is its flexibility for busy schedules—we can prepare it ahead to save time while letting the flavors deepen and meld for an even more irresistible, caramelized result. Below, we break down the steps to make this comforting dessert in advance, ensuring it’s ready to bake or serve with minimal effort.
Preparing Components in Advance
To maximize convenience, we recommend prepping individual elements of the pudding separately:
- Bread Mixture: Cube the day-old bread and toss it with melted unsalted butter as outlined in our step-by-step instructions. For added texture, incorporate optional toasted chopped pecans or walnuts. Store this mixture in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 48 hours.
- Butterscotch Sauce: Make the sauce by melting the light brown sugar and butter, then stirring in the warmed heavy cream and kosher salt. Let it cool completely before transferring to a sealed jar. It can be refrigerated for up to 5 days, where it will thicken slightly for easier handling.
- Custard Mixture: Whisk together the beaten eggs, whole milk, and pure vanilla extract. Cover and refrigerate this base for up to 24 hours to keep it fresh and ready to use.
Assembling the Pudding Ahead
Once the components are prepped, we can assemble the entire pudding in advance for a seamless baking process:
- Combine and Soak: In a large mixing bowl, gently fold the bread mixture into the custard mixture until evenly coated. If using the butterscotch sauce, drizzle half of it over the bread and let the assembly soak for at least 30 minutes at room temperature or cover and refrigerate for up to 24 hours. This soaking step allows the bread to absorb the rich, buttery flavors, creating a gooey, golden-brown masterpiece when baked.
- Transfer to Baking Dish: Pour the soaked mixture into your 9×13 inch baking dish. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. Pro Tip: For the best results, bring the assembled pudding to room temperature for 30 minutes before baking to ensure even cooking.
Storage and Reheating Guidelines
If you need to extend the make-ahead time further, here’s how to handle longer storage:
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigeration | Up to 24 hours assembled | Keep covered in the fridge; bake directly from cold, adding 5-10 minutes to the original baking time at 350°F. |
| Freezing | Up to 1 month for assembled pudding | Wrap the baking dish tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator, then bake as usual, checking for doneness to maintain that warm, indulgent texture. |
| Butterscotch Sauce Only | Up to 1 month frozen | Freeze in an airtight container; thaw in the refrigerator and gently reheat on the stovetop for a silky, pourable consistency. |
By following these steps, our butterscotch bread pudding stays moist and flavorful, making it an ideal make-ahead dessert for holidays or gatherings where you want to impress without last-minute stress.
Conclusion
We’ve loved sharing this butterscotch bread pudding recipe with you
It’s a simple way to turn everyday ingredients into a comforting treat
that’ll wow your family and friends
Give it a try and make it your go-to dessert—it’s sure to become a favorite in your kitchen.
Frequently Asked Questions
What is butterscotch bread pudding?
Butterscotch bread pudding is a comforting dessert that transforms leftover bread into a rich, indulgent treat. It features cubed bread soaked in a creamy custard, topped with homemade butterscotch sauce for a gooey, caramelized flavor. Originally a humble recipe, it’s now a nostalgic favorite that’s easy to make and perfect for family gatherings.
What ingredients are needed for butterscotch bread pudding?
You’ll need 6 cups of day-old bread, 1/2 cup melted unsalted butter, 1 cup packed light brown sugar, 2 cups warmed heavy cream, 4 large beaten eggs, 2 cups whole milk, 2 teaspoons pure vanilla extract, and 1/2 teaspoon kosher salt. Optional add-ins include 1/2 cup toasted chopped pecans or walnuts for extra texture.
What equipment is required to make this recipe?
Essential tools include mixing bowls, a whisk, measuring cups and spoons, a saucepan, a 9×13 inch baking dish, an oven preheated to 350°F, a spatula or wooden spoon, and a cooling rack. These items ensure even preparation and a golden-brown finish.
How do I make butterscotch bread pudding?
Start by cubing 6 cups of day-old bread and tossing it with melted butter. Make butterscotch sauce by melting brown sugar and butter, then add warmed cream and salt. Mix eggs, milk, and vanilla to create a custard, soak the bread in it, transfer to a baking dish, and bake at 350°F until golden and set, about 45-50 minutes.
Can I prepare butterscotch bread pudding ahead of time?
Yes, you can! Prepare the bread mixture, butterscotch sauce, and custard separately and store them in the fridge for up to 24 hours. Assemble the pudding in advance, let it soak for better flavor, then bake when ready. This makes it ideal for busy days or holidays.
How should I store and reheat the pudding?
Store baked pudding in an airtight container in the fridge for up to 3 days. For the sauce, keep it refrigerated for up to a week. Reheat individual portions in the microwave for 30-60 seconds or in a 350°F oven for 10-15 minutes until warm and gooey.
Are there any variations or tips for this recipe?
For variations, add nuts like pecans for crunch or swap bread types for different textures. Use day-old bread to absorb flavors better. Tip: Let the pudding soak for 15-30 minutes before baking for a moister result. Always ensure eggs and dairy are at room temperature for smoother mixing.