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.
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.
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.
In a bowl, whisk 8 eggs until they are well blended.
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.
Add in 1 cup of coarsely chopped pecans. Stir these together.
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.
Pour the mixture into an oiled shallow 2-quart casserole dish. You can also use a 9×13 baking dish.
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.
Mmmmmmm! Warm up the reserved caramel sauce and drizzle it over the servings.
Enjoy!
Butterscotch Bread Pudding
Ingredients
- 1/4 c unsalted butter
- 3/4 c dark brown sugar
- 2 teaspoon vanilla
- 1/4 c bourbon whiskey
- 8 eggs
- 2 c half & half
- 2 c milk
- 2/3 c sugar
- 1 c coarsely chopped pecans
- 8 c of sourdough bread cubes, 1/2 inch pieces
Instructions
- To begin, preheat your oven to 375 degrees.
- 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.
- 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.
- In a bowl, whisk the eggs until they are well blended.
- To the eggs add the half & half, milk, and sugar. Pour in the 1/2 cup of cooled caramel sauce. Whisk these together.
- Add in the pecans. Stir these together.
- 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.
- Pour the mixture into an oiled shallow 2-quart casserole dish. You can also use a 9×13 baking dish.
- 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.
- Warm up the reserved caramel sauce and drizzle it over the servings.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Hi Constance, just wondering if I could leave out the pecans, as I have allergies to nuts. Any ideas what I could sub for it, or leave out nuts. Thank you Karin.
Yes, they can be omitted :)
Wow – this sounds wonderful!
Husband loved butterscotch! Going to try this recipe on h ok m.
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
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
Thank you Jodi!!
Butterscotch is my favorite and it’s so underutilized. Your bread pudding is perfect!
I think I need a double helping of this. For dinner. YUM!
I am absolutely drooling. Must. Have. Now!!!!! I love anything butterscotch, this is so great!
I love butterscotch – may be trying this! Yum!
Oh goodness…I need this ASAP! We love bread pudding, but I’ve never seen one with caramel in the custard. Hubby will go nuts for this!!
I love butterscotch and my husband loves bread pudding. This is a dessert meant for both of us.
Oh, this looks fantastic from the texture to the darn tasty butterscotch! Thanks for sharing!
Bourbon and caramel???? Best bread pudding ever!
you pretty much had me at bourbon. !! LOL!! Love bread pudding! especially when drizzled with a boozy sauce or caramel! :)
I love butterscotch! Your casserole looks sinfully delicious!