If you have a sweet tooth and love desserts that feel like a warm hug from the inside out, you are going to adore this Butterscotch Bread Pudding Recipe. It turns simple leftover biscuits into a decadent, custardy delight infused with rich butterscotch flavor that’s both nostalgic and totally irresistible. This recipe is perfect for cozy family dinners or impressing guests with a relatively fuss-free dessert that tastes like it took all day but really comes together in no time.
Ingredients You’ll Need
The beauty of this Butterscotch Bread Pudding Recipe is how straightforward yet thoughtfully combined the ingredients are. Each one contributes a layer of flavor or texture that ultimately creates a luscious and comforting dish.
- 8 biscuits (cooked leftover, best if a few days old): Day-old biscuits soak up the custard perfectly without falling apart too much, providing the ideal base.
- 1 28g packet butterscotch pudding mix: This adds a concentrated butterscotch flavor and thickens the custard beautifully.
- 2 cups whole milk: The richness of whole milk helps create a creamy texture that makes the pudding luxuriously soft.
- 4 eggs: Eggs bind everything together and give structure to the pudding, balancing the creaminess.
- ½ cup soft brown sugar: Brown sugar adds a deep, caramel-like sweetness that pairs perfectly with butterscotch.
- 2 tsp vanilla extract: Vanilla enhances the overall flavor, bringing warmth and depth to the dish.
- 1 cup butterscotch chips: Sprinkled on top, these melt slightly while baking, creating pockets of gooey sweetness.
- Butterscotch sauce (store-bought): Drizzled over the top at serving, it elevates every bite with an extra layer of buttery richness.
- Vanilla ice cream (optional): A scoop on the side adds a cold, creamy contrast that pairs beautifully with the warm pudding.
How to Make Butterscotch Bread Pudding Recipe
Step 1: Prep the Base
First things first, preheat your oven to 350 degrees F and grease an 8×8 baking dish with some spray oil to ensure your pudding doesn’t stick. Then, take your leftover biscuits and break them into bite-sized pieces right into your baking dish. This rustic texture creates the perfect “bread” element for our pudding.
Step 2: Mix the Custard
In a large bowl, whisk together the butterscotch pudding mix, whole milk, eggs, brown sugar, and vanilla extract until the sugar dissolves and the pudding mix is evenly combined. This custard mixture is the heart of your bread pudding, providing richness and that signature butterscotch taste.
Step 3: Soak the Biscuits
Pour the custard over the biscuit pieces in your baking dish, making sure they’re evenly covered. Let the mixture sit for about ten minutes so the biscuits soak up all that custard goodness. Gently press down on the biscuits to help them absorb the liquid more effectively, but don’t mash them — you want distinct pudding texture.
Step 4: Add the Butterscotch Chips and Bake
Sprinkle your butterscotch chips evenly over the top, giving each bite a sweet, melty surprise. Place the dish in your preheated oven and bake for 40 minutes. You’ll know it’s ready when the custard has set and the top turns a lovely golden brown, with little bubbling butterscotch chips.
How to Serve Butterscotch Bread Pudding Recipe
Garnishes
A warm drizzle of store-bought butterscotch sauce is the ultimate finishing touch for this pudding. It adds shine, extra sweetness, and that classic buttery flavor that makes every mouthful unforgettable. If you want an extra luxurious touch, a scoop of vanilla ice cream melting gently on top creates a dreamy hot-and-cold dessert experience.
Side Dishes
This pudding works wonderfully as a stand-alone dessert, but if you want to elevate your meal, serve it alongside a fresh fruit salad or a sprinkle of toasted nuts for added crunch. Lightly spiced chai or coffee drinks can be wonderful companions that balance out the sweetness without overpowering it.
Creative Ways to Present
Why not transform this into individual servings by baking the pudding in ramekins? This not only looks elegant but also ensures everyone gets a perfectly warm portion. You can also add a dusting of cinnamon sugar or chopped pecans before baking for a delightful variation to the classic Butterscotch Bread Pudding Recipe presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s hard to imagine this), store them in an airtight container in the refrigerator for up to 3 days. The pudding will keep its flavors well but might firm up slightly as it cools.
Freezing
Butterscotch Bread Pudding Recipe can be frozen either before or after baking. Wrap tightly or place in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat leftovers, pop them in the oven at 325 degrees F for about 15-20 minutes until warmed through. Microwaving works in a pinch but results in a softer texture. Add a splash of butterscotch sauce or a small scoop of ice cream to bring it back to life!
FAQs
Can I use fresh biscuits instead of leftover ones?
Fresh biscuits may become too mushy when soaked in the custard. It’s best to use biscuits that are at least a day or two old so they absorb the mixture without losing their structure.
Is there a non-dairy substitute for the milk?
Absolutely! You can use almond, oat, or coconut milk in place of whole milk. Just be sure to choose an unsweetened and creamy option to maintain the pudding’s texture.
Can I make this bread pudding gluten-free?
Yes, swap the biscuits for gluten-free bread or biscuit alternatives. Make sure your butterscotch pudding mix and chips are also labeled gluten-free to keep it safe.
What’s the best way to serve this warm dessert?
Serving with a drizzle of butterscotch sauce and a scoop of vanilla ice cream offers the perfect warm-cool contrast that highlights the flavors wonderfully.
Can I add nuts or other mix-ins to this recipe?
Definitely! Chopped pecans, walnuts, or even dried fruit like raisins or cranberries can add texture and flavor layers. Just fold them into the custard before baking.
Final Thoughts
If you’re looking for a dessert that feels luscious, comforting, and downright delicious, this Butterscotch Bread Pudding Recipe is a total winner. It takes humble ingredients and turns them into a dessert that’s bursting with butterscotch goodness and nostalgia. Trust me, once you try it, it’ll quickly become a beloved favorite you’ll want to make over and over again.
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Butterscotch Bread Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings (6 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and comforting Butterscotch Bread Pudding made with leftover biscuits soaked in a creamy butterscotch pudding mixture, topped with butterscotch chips, baked to golden perfection, and served with warm butterscotch sauce. Perfect for a cozy dessert that highlights classic butterscotch flavor with an easy-to-follow recipe.
Ingredients
Main Ingredients
- 8 biscuits (cooked leftover, best if they are a few days old)
- 1 (28g) packet butterscotch pudding mix
- 2 cups whole milk
- 4 eggs
- ½ cup soft brown sugar
- 2 tsp vanilla extract
- 1 cup butterscotch chips
To Serve
- Butterscotch sauce (store-bought)
- Vanilla ice cream (optional)
Instructions
- Prepare Baking Dish and Biscuits: Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish with spray oil to prevent sticking. Break the leftover biscuits into pieces and evenly distribute them in the baking dish.
- Make the Soaking Mixture: In a large mixing bowl, whisk together the butterscotch pudding mix, whole milk, eggs, soft brown sugar, and vanilla extract until fully combined and smooth. This custard-like mixture will soak into the biscuits to create a moist pudding.
- Soak the Biscuits: Pour the pudding mixture evenly over the broken biscuits in the baking dish. Allow the mixture to sit for 10 minutes so the biscuits absorb the liquid well. Gently press down on the biscuit pieces to ensure thorough soaking.
- Add Butterscotch Chips and Bake: Sprinkle the butterscotch chips evenly over the top of the soaked biscuits. Place the baking dish in the preheated oven and bake for 40 minutes, or until the top is set and golden brown.
- Serve: Remove the bread pudding from the oven and let it cool slightly. Serve warm with store-bought butterscotch sauce drizzled on top. Optionally, add a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Using biscuits that are a few days old helps them absorb the pudding mixture without becoming too mushy.
- Whole milk provides richness, but you can use 2% if preferred for a lighter version.
- Soft brown sugar adds moisture and a deeper caramel flavor compared to white sugar.
- Letting the biscuits soak ensures a custardy texture throughout the bread pudding.
- Butterscotch chips can be substituted with white or butterscotch-flavored morsels if unavailable.
- Store-bought butterscotch sauce saves time, but homemade sauce can enhance flavor.
- For best results, serve warm and enjoy immediately with vanilla ice cream for contrast.
