Butterscotch Bread Pudding In A Double Boiler – a delicious recipe with raisin bread, butter, brown sugar, eggs, milk, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Trim the crusts from the bread and spread slices with the butter.
2
Cut the buttered bread into 1/2 inch pieces.
3
Butter the upper part of a 1 quart double boiler.
4
Spread the brown sugar into it and place the bread cubes on top.
5
In a medium sized bowl beat together the eggs, milk, salt and vanilla with a rotary beater.
6
Pour over the bread cubes and DO NOT STIR.
7
Place over boiling water in the bottom of the double boiler and cook COVERED for 1 hour or until a sliver knife comes out clean.
8
If necessary add additional hot water to the base during cooking.
9
As the pudding cooks it will separate into a custard portion on top and the sauce on the bottom.
10
Spoon some of the sauce over the pudding and serve.
373
kcal
Calories
11
g
Fat
58
g
Carbs
12
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 7 ingredients. The key ingredients include: 3 slices raisin bread, 2 teaspoons softened butter, 1 cup firmly packed light brown sugar, 3 eggs, and more.
Yes, Butterscotch Bread Pudding In A Double Boiler 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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