Butterscotch Bread Pudding – a delicious recipe with Italian, Milk, Eggs, Vanilla, Brown Sugar, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. Grease a 9x13 baking dish.
2
Tear the bread into bite-sized pieces and add it into a large bowl.
3
Into a blender, add the milk, eggs, vanilla, brown sugar, melted butter and salt. Blend until smooth and well-combined. Pour the custard mixture over the bread and stir gently to make sure all the bread is coated. Add 1/2 of the butterscotch chips and stir gently. Pour the mixture into the prepared 9x13 dish. Sprinkle the remaining chips over top of the bread pudding. Bake 1 hour, until golden brown and puffed up (when done it should still jiggle when you touch it in the center).
4
Slice into squares while warm and serve with whipped cream on top. Leftovers should be covered and refrigerated.
5
Adapted from Allrecipes.
969
kcal
Calories
84
g
Fat
39
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 loaf Day-old Italian Or French Bread (about 10-12 Ounce Loaf), 4 cups Milk, 3 whole Eggs, 2 teaspoons Vanilla, and more.
Yes, Butterscotch Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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