Throwback Thursday, White Chocolate Butterscotch Bread Pudding

the Painted Apron

2 years ago

This bread pudding is a wonderful comfort food dessert for Fall

Challah bread cubes are baked with butterscotch

and white chocolate chips in a creamy sauce

and topped with caramel after baking

Cut the bread* into one inch cubes and put them in a 9″ x 13″ baking dish

with the white chocolate and butterscotch chips

*You might not need the entire loaf,

just use enough to fill up the baking dish

Mix the sweetened condensed milk,

Half and Half cream, sugar and extracts together

and pour it over the bread cubes

Once you pour the milk and egg mixture over all,

pat it down with a spoon to submerge and soak the the bread

Cover pudding and refrigerate it for 8 hours or overnight

so bread can soak up the liquids

Uncover and bake at 350 degrees F for 25-30 minutes

until set in the middle, but be careful not to overbake

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

You can pour additional caramel sauce over it when serving if you like

White Chocolate Butterscotch Challah Bread Pudding with Caramel Topping

Course Brunch, Dessert

Cuisine American, Southern

Keyword bread pudding, butterscotch chips, challah bread, dessert, french toast, white chocolate

Prep Time 10

Cook Time 30

Servings 8

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.