Butterscotch Bread Pudding with Butterscotch Sauce Recipe

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There’s nothing like a cozy and comforting bread pudding for breakfast. This butterscotch bread pudding recipe is one of my favorites – it’s quick, easy, and delicious! I used Rhodes Warm-n-Serve Artisan French Bread Rolls to make this recipe extra quick and easy. The rolls are prepped in the morning, so all you have to do is bake them in the evening for a delicious and satisfying dessert.

Drizzle this bread pudding with homemade butterscotch sauce, and serve it for breakfast. Or top it with ice cream for a crowd-pleasing dessert! Either way, you’re going to love this amazing butterscotch bread pudding recipe. Enjoy!

This butterscotch bread pudding recipe is one of my favorite recipes. It’s cozy and homey with a wonderful richness of flavor. I used Rhodes Warm-n-Serve Artisan French Bread Rolls to make this recipe extra quick, easy, and delicious.

Drizzle this bread pudding with homemade butterscotch sauce, and serve it for breakfast. Or top it with ice cream for a crowd-pleasing dessert!

– Ashton

This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own.

Butterscotch Bread Pudding
Butterscotch Bread Pudding

What is Butterscotch

✓ Butterscotch is caramel’s darker, butterier, easier-to-make cousin.

✓ Caramel is made by melting down white granulated sugar and mixing it with a little butter and cream. It’s a bit tricky, and you really have to time everything just right to get the desired consistency.

✓ Butterscotch, on the other hand, is a much simpler process of melting brown sugar and butter together at the same time. It’s a gentler process and requires much less precision than caramel. The flavor is a little bit softer than caramel, but it’s just as delicious.

This butterscotch bread pudding recipe is one of my favorite recipes. Drizzle this bread pudding with homemade butterscotch sauce, and serve it for breakfast. Or top it with ice cream for a crowd-pleasing dessert!

✓ This Butterscotch Bread Pudding recipe is an adaptation of my butterscotch pecan pie. Instead of the traditional milk and egg custard that you would normally find in a bread pudding recipe, I’m substituting my butterscotch pecan pie filling.

✓ Using a pecan pie filling makes the overall process a little faster, and it really brings out that undiluted butterscotch flavor when to skip the milk that you would normally find in a bread pudding recipe.

And if you’re a fan of butterscotch, don’t miss our Butterscotch Cookies!

Butterscotch Bread Pudding

How to Make Butterscotch Bread Pudding

Ingredients for Butterscotch Bread Pudding

Butterscotch Bread Pudding

Step-by-Step Instructions

➊ Cube the Rhodes Artisan French Rolls and place the bread pieces in a large bowl.

➋ Drizzle ⅓ cups of milk over the bread pieces and set aside.

Butterscotch Bread Pudding

➌ In a separate bowl, mix together the rest of the ingredients.

Butterscotch Bread Pudding
Butterscotch Bread Pudding
Butterscotch Bread Pudding

➍ Pour the filling over the bread pieces and gently stir to coat all of the bread in the mixture. Add one cup of butterscotch chips and stir to distribute them throughout. 

Butterscotch Bread Pudding
Butterscotch Bread Pudding

➎ Transfer the mixture to a 9×9 baking dish, and bake at 350 degrees (ºF) for 35 minutes.

Butterscotch Bread Pudding
Butterscotch Bread Pudding

Butterscotch Sauce for Bread Pudding

Ingredients

  • 1 cup butterscotch chips
  • 3/4 cup cream
  • 1/4 cup creamy peanut butter

Don’t let the peanut butter throw you— it’s delicious and doesn’t overpower the butterscotch flavor at all.

In fact, it really enhances and deepens those caramel-like flavors while also contributing to a smooth, creamy texture. Skip it if you’re really bothered by it. Otherwise I highly recommend adding a bit of peanut butter to your butterscotch sauce!

Butterscotch Bread Pudding

 

Directions

➊ Heat the cream in the microwave or over the stove. Add the butterscotch chips (if using the stove, remove pan from the heat) and allow to melt in the warm cream for a few minutes before stirring.

Butterscotch Bread Pudding

➋ Add the peanut butter and mix well until smooth and creamy. Return to heat if needed to melt the chips completely.

Butterscotch Bread Pudding

➌ Drizzle over the bread pudding. Serve warm and enjoy!

Butterscotch Bread Pudding
Butterscotch Bread Pudding

More Recipes Using Rhodes Rolls

Can I make this butterscotch bread pudding recipe with homemade rolls?

Yes, you can use homemade French bread or dinner rolls to make this butterscotch bread pudding. Just cube the prepared dough and follow the rest of the instructions as written. You’ll need about 12 ounces of cubed bread for this recipe.

How long can I keep this bread pudding in the fridge?

This bread pudding will keep in the fridge for up to 24 hours. Just make sure to store it in an airtight container or wrap it tightly with plastic wrap or foil.

Is there a way to make this butterscotch bread pudding recipe without using an oven?

Unfortunately, there is not a way to make this butterscotch bread pudding without using an oven. The recipe calls for baking the pudding in the oven for 30 minutes, then uncovering it and baking it for another 15-20 minutes until set in the middle and golden brown on top.

What can I use in place of butterscotch sauce?

If you don’t want to make the butterscotch sauce, there are a few other options. You can drizzle this bread pudding with chocolate ganache, caramel sauce, or warm vanilla ice cream. Or all three!

How long will this bread pudding last?

This bread pudding will last in the fridge for up to two days. Just store it in an airtight container or wrap it tightly with plastic wrap or foil

Butterscotch Bread Pudding

Butterscotch Bread Pudding

Yield: 9
Prep Time: 15 minutes
Cook Time: 40 minutes 35 seconds
Total Time: 55 minutes 35 seconds

This butterscotch bread pudding recipe is one of my favorite recipes. Drizzle this bread pudding with homemade butterscotch sauce, and serve it for breakfast. Or top it with ice cream for a crowd-pleasing dessert!

Ingredients

  • 12 Rhodes Artisan French Rolls
  • 1/3 cup milk
  • 3 large eggs
  • 1 1/4 cup light corn syrup
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup butterscotch chips

Butterscotch Sauce

  • 3/4 cup heavy cream
  • 1 cup butterscotch chips
  • 1/4 cup creamy peanut butter

Instructions

    1. Let the frozen rolls rest on the counter for about 15 minutes. Once they have thawed a bit, you can cut them into bite-sized pieces. Place all of the bread pieces into a large mixing bowl.
    2. Drizzle ⅓ cups of milk over the bread pieces and set aside.
    3. In a separate bowl, mix together the eggs, corn syrup, brown sugar, vanilla, salt, and cinnamon.
    4. Pour the filling over the bread pieces, and gently stir to coat all of the bread in the mixture. Add the butterscotch chips and stir to distribute them throughout. 
    5. Transfer the mixture to a 9×9 baking dish, and bake at 350 degrees (ºF) for 35-45 minutes. The edges should be golden brown and well toasted.

Make the Butterscotch Sauce

  1.  Heat the cream in the microwave or over the stove. Add the butterscotch chips (if using the stove, remove pan from the heat) and allow to melt in the warm cream for a few minutes before stirring.
  2. Add the peanut butter and mix well until smooth and creamy. Return to heat if needed to melt the chips completely.
  3. Drizzle over the bread pudding. Serve warm and enjoy!
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 85mgSodium: 266mgCarbohydrates: 78gFiber: 1gSugar: 75gProtein: 6g

More Recipes Using Rhodes Rolls

I hope you enjoy this recipe, and if not it’s okay because at least you’ve learned about my favorite food. Butterscotch bread pudding is one of those desserts that makes me feel like nothing can go wrong in life when I’m eating it. The warm sweetness melts into the buttery challah rolls making every bite a burst of happiness. Try it for breakfast or dessert!

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13 thoughts on “Butterscotch Bread Pudding with Butterscotch Sauce Recipe”

  1. You missed a few crumbs! I would be willing to finish licking the plate. Wow, fantastic and what a great way to use up that cake. The ganache sounds killer too. Overbake a few more cakes and send one my way!

  2. OMGosh.. chocolate and butterscotch.. YUMMMMMYY!!! This sounds great. And LOL and the above comment – mising a few crumbs.

    Thanks for sharing. Found you from Lil’ Luna

    Would love if you would join our 1st linky party at http://www.nothingbutcountry.com we want to feature favorites each week on tuesday and would love if you would participate too. 🙂

  3. Oh my you should not have posted that because now I am going to have to make it!! I am coming to you from I heart naptime and happy to be your newest follower!! Please stop by for book club if you’re interested–connie, measuredbytheheart.com

  4. I bet we made chocolate pound cake from the same “bad” recipe! This was my 4th time making the pound cake and it’s always hit and miss. But, now I cannot wait to ‘breadpudding-ize” my cake leftovers–with your help! I wish I had more cake to work with, but I shamelessly cut up large slices for people to take home! I was still under the delusion that my dry cake was the dessert that legends are made of! What’s funny is I’m a bread pudding hater, too, but I think I’m going to love this–Thanks so much for posting!

  5. Hey there! Couldn’t have asked for a better way of rescuing my “accident”. I baked a stump de Noel and covered it with chocolate ganache and all the trimmings, meringue mushrooms and fondant holly leaves and berries and all that stuff; however, I knew I’d over-baked this heavy chocolate pound-type cake. After all the “ooohs and ahhhs,” I was dreading that first cut into the cake. As suspected, it was dry and not worth the calories. This morning I surfed about for exactly what you suggested. Thank you!!! I really detest waste!

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