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Butterscotch Raisin Bread Pudding

Butterscotch Raisin Bread Pudding

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    50 m
jdorrance

jdorrance

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Lynda
10

Lynda

12/28/2009

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

1/26/2004

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

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