Skillet Butterscotch Bread Pudding

Butterscotch began as a simple American candy of brown sugar and butter, and here it transforms skillet bread pudding. Day-old brioche soaks in a silky custard laced with dark brown sugar and butterscotch chips.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 520 cal
• 11g protein
• 61g carbs
• 27g fat
• 3g fiber

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Ingredients

• 8 cups cubed day-old brioche or challah
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup dark brown sugar
• 5 tbsp unsalted butter
• 3 large eggs
• 2 large egg yolks
• 2 tbsp cornstarch
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup butterscotch chips
• 1/3 cup chopped toasted pecans

Instructions

1. 1Preheat the oven to 350°F and butter a 10-inch oven-safe skillet or 8x8-inch baking dish. Scatter the bread cubes evenly in the pan so they can soak up custard later.
2. 2In a saucepan over medium heat, melt the butter with the dark brown sugar, stirring until the mixture turns glossy and smells like caramelized brown sugar, about 3 minutes. Slowly whisk in the milk and cream until smooth and steaming.
3. 3In a large bowl whisk the eggs, egg yolks, cornstarch, vanilla, salt, and cinnamon until completely blended. Temper by slowly pouring the hot butterscotch milk into the eggs while whisking constantly so the eggs do not scramble.
4. 4Pour the warm butterscotch custard evenly over the bread cubes, pressing gently with a spatula so every piece is moistened. Let the mixture sit 15 minutes so the bread fully absorbs the pudding base.
5. 5Scatter butterscotch chips and toasted pecans over the top, tucking a few chips down into the custard. Place the skillet on a rimmed baking sheet to catch any drips.
6. 6Bake at 350°F for 35 to 40 minutes until the top is golden brown, the edges are bubbling, and the center is just set with a slight jiggle when you shake the pan. A knife inserted near the center should come out mostly clean.
7. 7Remove from the oven and let the bread pudding rest 10 minutes so the butterscotch custard firms slightly while staying warm and spoonable. The kitchen will smell richly of caramelized brown sugar.
8. 8Scoop warm portions into bowls, making sure each serving gets plenty of the creamy butterscotch pudding soaked bread and melty chips. Serve immediately while the contrast of crisp top and soft pudding interior is at its best.