Bread Pudding with Butterscotch Sauce-Printable Recipe Card!
I originally posted this two years ago. I still am asked for this recipe and wanted to add the lovely little printable card function at the bottom. WARNING-This Bread Pudding recipe is NOT healthy, but it IS oh-so good!
This simple dessert can be made ahead of time and is so very delectable. I don’t use that word-“delectable”-lightly, mind you.
Here’s what you’ll need to make Bread Pudding with Butterscotch Sauce.
For the Pudding:
4-5 Cups of Sweet Breads
-toasted and cut into 1″ cubed pieces
-or cut into cubes and dried in the oven at 300 degrees for 10 minutes
1/2 Cup of Raisins or dried fruit of your choice
2 Slightly Beaten Eggs
2 Cups of Milk
1/4 Cup Melted Butter
1/2 Cup + 2 TBS Sugar
1 tsp (heaping) Cinnamon
1 1/2 tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another 1/4 tsp)
For the Butterscotch Sauce:
1/2 Cup of unsalted Butter
1/2 Cup Half and Half
1/3 Cup Sugar
1/2 Cup Brown Sugar
1 1/2 tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another 1/4 tsp)
Combine the cubed bread pieces and raisins in a large mixing bowl.
In another medium mixing bowl, slightly beat the 2 eggs.
Add the 2 Cups of Milk.
Add the melted butter.
Next, add the sugar and stir thoroughly.
Add the 1 tsp Cinnamon.
And the 1/2 tsp of Nutmeg.
Finally, add the 1 1/2 tsp of Mexican Vanilla.
Stir thoroughly until the spices are distributed throughout the liquid.
Add the liquid mixture to the cubed bread and raisins.
Gently fold the liquid mixture in with a spatula.
Pour the bread pudding into a greased 8 x 8 pan.
Bake at 350 for 50-55 minutes, or until puffy and a knife comes out of the center clean.
Now-for the Butterscotch Sauce! (Make this right before you serve the bread pudding.)
Combine everything, except for the Mexican Vanilla, in a medium saucepan and cook over a medium/low heat for 5-8 minutes or until slightly thickened. Once the liquid comes to a full boil, immediately remove from heat.
Add the 1 1/2 tsp Mexican Vanilla and stir.
Transfer the desired amount of Bread Pudding onto a plate and pour the hot Butterscotch Sauce on top.
Enjoy!
- Grease an 8 x 8 pan.
- Preheat oven to 350 degrees.
- For the Bread Pudding:
- 4-5 Cups of Sweet Bread (toasted and cut into 1" cubed pieces or cut into cubes and dried in the oven at 300 degrees for 10 minutes)
- ½ Cup of Raisins or dried fruit of your choice
- 2 Slightly Beaten Eggs
- 2 Cups of Milk
- ¼ Cup Melted Butter
- ½ Cup + 2 TBS Sugar
- 1 tsp (heaping) Cinnamon
- 1½ tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another ¼ tsp)
- For the Butterscotch Sauce:
- ½ Cup of unsalted Butter
- ½ Cup Half and Half
- ⅓ Cup Sugar
- ½ Cup Brown Sugar
- 1½ tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another ¼ tsp)
- Combine the cubed bread pieces and raisins in a large mixing bowl.
- In another medium mixing bowl, slightly beat the 2 eggs.
- Add the 2 Cups of Milk, melted butter and the sugar. Stir thoroughly.
- Next, add the 1 tsp Cinnamon, ½ tsp of Nutmeg and the 1½ tsp of Mexican Vanilla.
- Stir thoroughly until the spices are distributed throughout the liquid.
- All at once, add the liquid mixture to the cubed bread and raisins.
- Gently fold the liquid mixture in with a spatula.
- Pour the bread pudding into a greased 8 x 8 pan.
- Bake at 350 for 50-55 minutes, or until puffy and a knife comes out of the center clean.
- Now-for the Butterscotch Sauce! (Make this right before you serve the bread pudding.)
- Combine all remaining ingredients, except for the Mexican Vanilla, in a medium saucepan.
- Cook over a medium/low heat for 5-8 minutes or until slightly thickened.
- Once the liquid comes to a full boil, immediately remove from heat.
- Add the 1½ tsp Mexican Vanilla and stir.
- Transfer the desired amount of cooked Bread Pudding onto a plate and pour the hot Butterscotch Sauce on top.
