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Casseroles are the epitome of comfort food and what better way to end a great meal, than with dessert casserole. Butterscotch Bread Pudding is creamy and delicious with a hint of bourbon caramel and a sprinkling of pecans.

Rich and decadent Butterscotch Bread Pudding from Cosmopolitan Cornbread

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To begin, preheat your oven to 375 degrees.

In a saucepan, combine 1/4 cup of unsalted butter, 3/4 cup dark brown sugar, 2 teaspoons vanilla and 1/4 cup bourbon. Heat this over medium heat until it begins to bubble. Let is bubble for a minute then remove it from the heat.

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Measure out a half cup of the sauce, and let it cool. The remaining sauce can be left in the saucepan or placed in a dish. Set those aside for now.

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In a bowl, whisk 8 eggs until they are well blended.

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To the eggs, add 2 cups of half & half, 2 cups of milk and 2/3 cup sugar. Pour in the 1/2 cup of cooled caramel sauce. Whisk these together.

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Add in 1 cup of coarsely chopped pecans. Stir these together.

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In a large bowl, place 8 cups of sourdough bread that have been cut or torn into 1/2 inch pieces. Add in your egg mixture and fold them together.

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Pour the mixture into an oiled, shallow 2 quart casserole dish. You can also use a 9×13 baking dish.

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Cover the dish tightly with foil. Bake for 30 minutes, then remove the foil and bake another 10-15 minutes or until the pudding is set in the center when you jiggle the dish.

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Mmmmmmm! Warm up the reserved caramel sauce and drizzle it over the servings.

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Enjoy!
Rich and decadent Butterscotch Bread Pudding from Cosmopolitan Cornbread

Butterscotch Bread Pudding
 
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Casseroles are the epitome of comfort food and what better way to end a great meal, than with dessert casserole. Butterscotch Bread Pudding is creamy and delicious with a hint of bourbon caramel and a sprinkling of pecans.
Author:
Serves: 8-10 servings
Ingredients
  • ¼ cup unsalted butter
  • ¾ cup dark brown sugar
  • 2 tsp vanilla
  • ¼ cup bourbon whiskey
  • 8 eggs
  • 2 cups half & half
  • 2 cups milk
  • ⅔ cup sugar
  • 1 cup coarsely chopped pecans
  • 8 cups of sourdough bread cubes (1/2 inch pieces)
Instructions
  1. To begin, preheat your oven to 375 degrees.
  2. In a saucepan, combine the butter, brown sugar, vanilla and bourbon. Heat this over medium heat until it begins to bubble. Let is bubble for a minute then remove it from the heat.
  3. Measure out a half cup of the sauce, and let it cool. The remaining sauce can be left in the saucepan or placed in a dish. Set those aside for now.
  4. In a bowl, whisk the eggs until they are well blended.
  5. To the eggs, add the half & half, milk and sugar. Pour in the ½ cup of cooled caramel sauce. Whisk these together.
  6. Add in the pecans. Stir these together.
  7. In a large bowl, place 8 cups of sourdough bread that have been cut or torn into ½ inch pieces. Add in your egg mixture and fold them together.
  8. Pour the mixture into an oiled, shallow 2 quart casserole dish. You can also use a 9×13 baking dish.
  9. Cover the dish tightly with foil. Bake for 30 minutes, then remove the foil and bake another 10-15 minutes or until the pudding is set in the center when you jiggle the dish.
  10. Warm up the reserved caramel sauce and drizzle it over the servings.
  11. Enjoy!
 

Don’t you love a good casserole? Check out all of these great casserole recipes as well:

Captivating Breakfast Casseroles

Appetizing Casserole Sides

Main Event Casseroles

Decadent Dessert and Sweet Casseroles

 

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Reader Interactions

Comments

  1. Good recipe! Forgot the apple juice so I used some pineapple juice I had on hand. I reduced the red pepper to only a 1/4 tsp as I was worried it was going to be too hot based on a previous review. NOPE. Next time I’ll bump it up to 1/2 tsp. The sauce was too watery so I thickened it with a couple tsp. of cornstarch so it would “stick” to the chicken and veggies. Much better. I added some chopped celery and broccoli. OMG! The broccoli in the sauce was to die for! The chicken was so-so, and my husband swears it’s because it was Kroger brand. He might be right, but I also think my chunks were too big and didn’t soak up the sauce like I had hoped – were a bit dry. Next time I’m going to cut them into thin strips like many Chinese dishes have, which I think will compliment this sauce perfectly. The sauce was amazing tasting. Next time I’m also going to add in some carrots and maybe those snap peas or whatever they are called….maybe some of those tiny corn cobs, too

    Reply

  2. Constance,

    I love good bread pudding and this sounds delicious. The bourbon can only make it better.

    Thanks from one of your YT friend, Jodi

    Reply

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