Warm Butterscotch Bread Pudding Bake

September 19 celebrates butterscotch pudding, and this bake folds that deep caramel note into a custardy bread pudding. Day-old brioche soaks up a brown-sugar cream, finished with toasted pecans for cozy American comfort.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 540 cal
• 11g protein
• 62g carbs
• 28g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 cups cubed day-old brioche or challah
• 4 tbsp, melted plus more for pan unsalted butter
• 1 cup dark brown sugar
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 2 large egg yolks
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1 1/2 cups warm prepared butterscotch pudding
• 1/2 cup toasted pecan pieces

Instructions

1. 1Preheat the oven to 350°F and generously butter an 8-inch square or similar 2-quart baking dish.
2. 2Place the bread cubes in a large bowl and drizzle with the melted butter, tossing gently to coat.
3. 3In a saucepan over medium heat, warm the milk, cream, and half the brown sugar just until steaming and the sugar dissolves; do not boil.
4. 4In a separate bowl whisk the eggs, yolks, remaining brown sugar, vanilla, salt, and cinnamon until smooth.
5. 5Slowly whisk the hot milk mixture into the eggs to temper, then pour the custard over the buttered bread cubes.
6. 6Let the bread soak 15 minutes, pressing down occasionally so every cube absorbs the liquid.
7. 7Fold in half the warm butterscotch pudding so ribbons of caramelized flavor run through the mixture.
8. 8Transfer everything to the prepared baking dish, dollop the remaining butterscotch pudding on top in spoonfuls, and scatter the toasted pecans evenly.
9. 9Bake until the center is just set, the top is golden brown, and a knife inserted near the middle comes out mostly clean, 40 to 45 minutes.
10. 10Rest the bread pudding 10 minutes so it firms slightly, then scoop warm servings that showcase gooey butterscotch pockets throughout.