Butterscotch Bread and Butter Pudding
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This butterscotch bread and butter pudding is one of my favorite desserts to make when I want something impressive but totally manageable. The best part? It comes together in just 55 minutes from start to table, and you probably have most of the ingredients already in your kitchen. The eggs provide wonderful protein and nutrients that make this feel a little less guilty than your average dessert, and honestly, the warm spices mixed with that rich butterscotch flavor is pure comfort in a dish. It's the kind of thing that looks fancy enough to serve guests but simple enough that you'll find yourself making it on a random Tuesday night.
Ella x
Ingredients
- 400bread
- 200 gunsalted butter
- 400 ggranulated sugar
- 200 glight brown soft sugar
- 4 eggeggs
- 120 mlheavy cream
- 100 mlbutterscotch syrup
- 10 gsalt
- 20 gground cinnamon
- 10 gground nutmeg
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat oven to 180°C. In a large mixing bowl, whisk together the bread, sugar, and salt.
Tip: Use a mixture of white and wholemeal bread for a more interesting texture.
- 2
In a separate bowl, whisk together the eggs, heavy cream, melted butter, butterscotch syrup, cinnamon, and nutmeg.
Tip: Make sure to scrape down the sides of the bowl when whisking the mixture.
- 3
Pour the wet mixture over the dry mixture and stir until the bread is evenly coated.
Tip: Be gentle when mixing to avoid breaking the bread.
- 4
Pour the mixture into a 20cm x 20cm baking dish and smooth the top.
Tip: Use a spatula to spread the mixture evenly and prevent any air pockets.
- 5
Bake for 25-30 minutes, or until the pudding is golden brown and set.
Tip: Use a toothpick to check if the pudding is done.
- 6
Remove the pudding from the oven and let it cool for a few minutes.
Tip: Use a spatula to carefully loosen the pudding from the dish.
- 7
Serve warm, dust with powdered sugar, and enjoy!
Tip: This pudding is best served immediately, but it can be refrigerated for up to 24 hours.
- 8
Reheat the pudding in the oven at 180°C for a few minutes, or until warmed through.
Tip: Serve rewarmed pudding with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
- 9
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tip: Reheat the pudding in the microwave or oven before serving.
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