Butterscotch Bread Pudding Recipe
Vanilla Bean Gelato | Whipped Cream | Caramel
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Ingredients
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Bread Pudding
Butterscotch Sauce
Toppings
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Place the cubed day-old brioche or challah bread into the dish in an even layer.
- 2
Make the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, dark brown sugar, melted butter, vanilla extract, cinnamon, and salt until smooth and well combined.
- 3
Combine and Bake
Pour the custard mixture evenly over the cubed bread, pressing down lightly to ensure the bread soaks up the liquid. Let sit for 15 minutes to absorb. Bake in the preheated oven for 45–50 minutes or until the top is golden brown and the center is set. Let cool slightly.
Butterscotch Sauce
- 4
Prepare the Sauce
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2–3 minutes until the sugar dissolves and the mixture is bubbling.
- 5
Carefully whisk in the heavy cream and continue to cook, stirring constantly, for another 4–5 minutes until the sauce thickens slightly.
- 6
Remove from heat and stir in the vanilla extract and salt. Let cool slightly before serving.
Toppings
- 7
To serve, cut a portion of the warm bread pudding and place on a serving plate. Drizzle generously with the warm butterscotch sauce.
- 8
Top each serving with a scoop of vanilla bean gelato and a dollop of whipped cream. Drizzle with caramel sauce if desired. Serve immediately.
