Butterscotch Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. Place 8 cups of cubed day-old brioche or challah into the prepared dish and set aside.

Make custard

In a medium saucepan over medium heat, combine 2 cups whole milk, 1 cup heavy cream and 6 tablespoons unsalted butter. Heat until butter is melted and mixture is warm but not boiling (small bubbles at edges), about 3–4 minutes. Remove from heat.

Whisk eggs and sugars

In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, 1 cup light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, and 2 tablespoons dark rum or bourbon (if using) until combined.

Temper eggs and combine

Slowly pour the warm milk mixture into the egg-sugar mixture in a thin stream while whisking constantly to temper the eggs. Continue until fully incorporated. If desired, stir in 2 tablespoons of the butterscotch sauce (see next section) to boost flavor.

Soak bread

Pour the custard evenly over the bread cubes, pressing down gently so most pieces are submerged. Let the bread soak at room temperature for 20–30 minutes so liquid is absorbed. If time allows, cover and refrigerate for 1–2 hours or overnight for a more custardy interior.

Bake

When ready to bake, place the baking dish in the preheated 350°F oven and bake uncovered for 40–50 minutes, or until the top is golden, edges are set and a knife inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Finish

Remove from oven and allow to rest 10–15 minutes; the pudding will continue to set. Spoon some warm butterscotch sauce over the pudding before serving for extra sheen and flavor.

Make sauce: In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter. Add 1 cup packed light brown sugar and stir constantly until the sugar dissolves and the mixture is bubbling, about 2–3 minutes.

Add cream: Carefully pour in 1 cup heavy cream while stirring (mixture will bubble). Simmer gently 3–5 minutes, stirring frequently, until sauce thickens slightly and coats the back of a spoon.

Finish sauce: Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of kosher salt. Let cool slightly; reserve about 2 tablespoons to stir into the custard (optional) and keep 1/2 cup warm for drizzling at service. Store any extra in an airtight container in the fridge for up to 2 weeks — rewarm gently before using.

Portion: Spoon warm butterscotch bread pudding into bowls or onto plates. Top each portion with a scoop of vanilla gelato (1 scoop per person or more to taste).

Drizzle: Warm reserved butterscotch or caramel sauce if needed and drizzle about 1–2 tablespoons over each portion. Sprinkle toasted chopped pecans or walnuts, if using, for texture.

Notes: Serve immediately so the gelato contrasts warm pudding. Leftovers can be refrigerated and reheated in 350°F oven until warm; add fresh gelato when serving.