Butterscotch Bread Pudding Recipe

In Foodie Tips & Tidbits by Christine McKellar

An ole pal of mine who has epicurean taste also likes good ole fashioned hearty and delicious desserts. Thank you, Anthony B! The butterscotch morsels put this bread pudding recipe over the tip top!

And the variations suggested at the bottom? Well…drool!

***Butterscotch Bread Pudding***


1 Loaf of Day-Old Bread (~16 oz) French or Italian bread, torn into small pieces.

2 Cups of Heavy Whipping Cream

2 Cups of whole Milk

2 Cups of Brown Sugar (I make my own by mixing regular sugar and molasses: 2 cups white sugar to ~1/4 cup of molasses)

1½ sticks of Butter (3/4 cup), melted

3 Large Eggs, beaten

2 tsp Vanilla Extract

1 bag Butterscotch Morsels



1. In a large bowl, combine: cream, milk, sugar, butter, eggs, and vanilla.

2. Add bread and mix until bread is wet.

3. Add butterscotch chips and mix until the chips are evenly distributed; mixture should be the consistency of oatmeal.

4. Cover with saran wrap and refrigerate overnight.

5. Preheat oven to 350 degrees F.

6. Butter a 9×13 inch baking dish.

7. Bake in preheated oven 1 hour-1 ¼ hour, or until nearly set

*As a variation you can use chocolate milk and a couple of crunched-up candy bars of your choice.