butterscotch-raisin-bread-pudding

Butterscotch Raisin Bread Pudding

2 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    50 m
jdorrance
Recipe by  jdorrance

“This recipe is reduced in fat but sinfully delicious! I use butterscotch rum topping.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8x8 inch dish

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  2. In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
  3. Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

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Reviews (2)

Rate This Recipe
Lynda
10

Lynda

Made this for Christmas morning. I doubled it in a 9x13" pan because it looked so yummy. I used regular raisins, added about 1 tsp Cinnamon, and used about 1/2 c whole milk in place of the rest of the nonfat evaporated milk (1 can=1 1/2 cups). It was excellent. I served it with a dollop of plain yogurt, which complemented the sweetness very nicely. Very quick and easy. What a wonderful way to start off Christmas Day! Thank you for the recipe.

Ann
9

Ann

This was fair at best. Rather bland. Needs lots of extras to work. Rum definetly would have helped some.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 39.4 g
  • 13%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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