Butterscotch Bread Pudding

Butterscotch Bread Pudding

436 Reviews 27 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Margaret Burger
Recipe by  Margaret Burger

“A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch dish



  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
  3. Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

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Reviews (436)

Rate This Recipe
Ninah J

Ninah J

This was the best bread pudding I've ever made OR tasted. However, I did change a few things: Instead of 4 cups of milk I replaced with 2 cups of whipping cream and 2 cups of half-n-half. I also added salt and cinnamon to taste and since I'm not a huge fan of butterscotch I did half butterscotch chips and half white chocoloate chips. Nestle works great. And instead of regular loaf bread, I bought French baguette style bread. I also baked mine for way over the recommended 45 minutes..more like 1 hour and 30 miuntes. I don't like soupy bread pudding in the middle so I cooked mine until it was more solid. Let me tell you this bread pudding was so crispy, buttery and delicious that it was hard to share. I ate some for breakfast lunch and dinner!!

Sarah Zeigler

Sarah Zeigler

Definately not enough stars! I have made this many times. I changed it a bit though. I use a good raisin bread and cinnamon chips. I also double the cinnamon and add a generous amount of nutmeg. Everyone raves! This is one of the best things I have ever made or eaten. You must try this! I can't begin to describe how amazing this is. Oh, I don't recommend reheating the next day, it tastes much better cold, after it has been in the fridge over night! Thank you so much for this amazing recipe!!!!



I am a huge bread pudding fan, and I think the addition of butterscotch chips here is key. It's really a great idea. I did, however, make a couple of changes. I used cinnamon bread and added golden raisens (soaked in whiskey beforehand). Oh, and also I did use just 1 cup of sugar (instead of 2 cups). I didn't think it needed so much sweetness, and that was the right choice for me. The final product I was got was out of this world! Thanks!

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Amount Per Serving (8 total)

  • Calories
  • 623 cal
  • 31%
  • Fat
  • 23.1 g
  • 35%
  • Carbs
  • 92.6 g
  • 30%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 452 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Bread Pudding II


next recipe:

Kelly's Butterscotch Pudding