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
Scale
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.
