Recipe Box, White Chocolate Butterscotch Challah Bread Pudding with Caramel Topping

While I was lunching with a friend recently, she told me that she was going home to make a White Chocolate Bread Pudding …boy, that sounded good to me…


She said she likes to use Brioche or Challah bread…which sounded great to me!


She offered to share her recipe….which sounded very generous to me!


I had to improvise a little…her recipe calls for 4 cups heavy cream…I had zero cups…


I used 1 can of sweetened condensed milk and 1 cup of half and half and just used enough bread cubes to fill the 9 x 13 pan, not quite the whole loaf


I also substituted butterscotch chips for half of the white chocolate chips


Once you pour the milk and egg mixture over all, pat it down with a spoon to submerge and soak the the bread


Be sure not to over bake this or it will be dry.  Use the smell test, usually when you start smelling the recipe, the dish is done…or just about done

bread pudding

When it comes out of the oven, top the hot bread pudding with caramel bits and cover it up so they will melt a little

caramel topped bread pudding

You can serve this with some caramel syrup if you like, but ours was plenty decadent and ooey gooey moist,  just like this

butterscotch bread pudding

I have to say I wasn’t a big fan of bread pudding…

white chocolate butterscotch bread pudding

Until I tasted this!

White Chocolate Butterscotch Challah Bread Pudding with Caramel Topping

Prep Time 10 minutes
Cook Time 30 minutes
Course Brunch, Dessert
Cuisine American, Southern
Servings 10


  • 6 oz white chocolate chips
  • 6 oz butterscotch chips
  • 1 can 14 oz sweetened condensed milk
  • 1 cup half and half
  • 4 eggs beaten
  • 1/2 cup sugar
  • 1 T vanilla
  • 2 tsp almond extract
  • 4 T melted butter
  • 1 loaf challah bread cubed
  • 1/2 cup caramel bits
  • caramel sauce for serving optional


  • Toss bread cubes with melted butter in baking dish. Toss buttered cubes with chocolate and butterscotch chips.
  • Combine eggs with milk, cream, sugar and extracts. Pour over bread and push down.
  • Refrigerate for 8 hours or overnight. Bake at 350 for 30 minutes or until done and set in the middle, but do not overbake.
  • Sprinkle caramel bits over top immediately when taking out of oven and cover. Serve with additional drizzle of caramel sauce if desired.
Keyword bread pudding, butterscotch chips, challah bread, dessert, french toast, white chocolate

Challah bread pudding

Thanks Michelle for the recipe and inspiration!


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18 Responses to “Recipe Box, White Chocolate Butterscotch Challah Bread Pudding with Caramel Topping”
  1. Happier Than A Pig In Mud says:

    Look at the amazing shape of that challah bread! I must over proof mine because I don’t get that pretty braided definition. Bread pudding sounds great, bet it smelled wonderful:@)

  2. Mary says:

    Oh my Jenna…what a treat! We love bread pudding and your version sounds delicious with the white chocolate and butterscotch chips! Caramel bits take it over the top 🙂

  3. This sounds might tasty! I like to make bread puddings because you can get very creative with what is on hand.

  4. Kim says:

    Yum and double yum!

  5. Anonymous says:

    You are so welcome, and I will have to try it your way, I’m thinking it might be better. 🙂 Love ya!!!

  6. You are so welcome, but I am going to have to try it your way, I think it might be better than mine. 🙂 Love ya.

  7. Yum Yum!!! My hubs loves bread pudding…gotta show him this one.


  8. diyfaerie says:

    This looks amazing! Yum!

    ~Meaghan from DIYfaerie

  9. nickirocky says:

    Oh my God, what a sinful dessert! Can’t wait to try it.

  10. balmtomysoul says:

    Oh my!This looks so so yummy!! I made some chocolate chip baked french toast for Mother’s Day and it was divine!! I think that I could eat this anytime!!

  11. Pamela says:

    I’m printing this recipe as I type. I have to try this. Thank you for the recipe and sharing the photos.

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