Bread Pudding with Butterscotch

Bread Pudding with Butterscotch

A favorite wintertime recipe that has been requested by many of my family and friends. This bread pudding recipe will remind you of being home for the holidays.
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 8 - 10


Bread Pudding

  • 6 Croissants
  • 8 Large Eggs
  • 2 Cups Half and Half
  • 2 Tbsp. Sugar
  • 1 Tsp. Vanilla Extract
  • ¼ Tsp. Ground Cinnamon
  • ¼ Tsp. Ground Nutmeg
  • Dash of Salt

Praline Topping

  • 2 Sticks of Irish Butter
  • 1 Cup Brown Sugar
  • 1 Cup Chopped Pecans
  • 2 Cups Dried Cranberries
  • ¼ Tsp. Ground Cinnamon
  • ¼ Tsp. Ground Nutmeg

Butterscotch Pudding (Instead of making your own, you can also use a boxed pudding recipe)

  • ½ Cup Dark Brown Sugar
  • 2 Tbsp. + 2 Tsp. Cornstarch
  • ⅛ Tsp. Salt
  • 2 c. Whole Milk
  • 3 Egg Yolks (Lightly Beaten)
  • 2 Tbsp. Irish Butter
  • 1 Tsp. Vanilla Extract
  • ½ Tsp. Lemon Juice


  • Whipped Cream
  • Maple Syrup
  • Mint Leaves

White Chocolate Whipped Cream

  • 1 Pint Heavy Whipping Cream
  • 1 3.3 oz Package of White Chocolate Instant Pudding


Bread Pudding

  • Preheat the oven to 400 degrees
  • Slightly brush a 9 x 13 x 2¾ inch baking pan with melted Irish Butter
  • Cut up the croissants in one inch strips, then line the bottom of the pan
  • Combine all the remaining ingredients together with a blender.
  • Pour the mixture over the bread
  • Cover with foil and refrigerate for 1 hour prior to baking (I typically do overnight to allow for the moisture to really be absorbed)

Praline Topping

  • Cream Irish Butter and brown sugar together
  • Add chopped pecans, cranberries, cinnamon, and nutmeg
  • Spread over croissant mixture, and bake uncovered for 40-50 minutes (until set in the center)
  • You can check for doneness by touching the center, if it feels dense and firm, then it is done

Butterscotch Pudding

  • In a small pan combine the brown sugar, cornstarch, and salt
  • Slowly add milk and egg yolks, stir until smooth
  • Cook and stir over medium heat until mixture comes to a rapid boil.
  • Cook and stir for 2-3 minutes until thick
  • Remove from heat; stir in butter, vanilla, and lemon juice
  • Cool to room temp, while stirring several times
  • Pour into bowl, or individual teacups, cover and refrigerate for 2 hours until set.

White Chocolate Whipped Cream

  • Pour Heavy Whipping Cream into an electric mixing bowl.
  • Stir in package of pudding mix
  • Mix on medium-high until stiff peaks form

Finishing Touches

  • Spoon bread pudding into an individual teacup, layer with butterscotch pudding
  • Serve the finished bread pudding with a dollop of whipped cream, drizzle with maple syrup, and top with a sprig of mint
Keyword Afternoon Tea, Tea Time



Leave a Reply

%d bloggers like this: