Butterscotch Bread Pudding
A Scottish twist on a traditional bread pudding recipe. Make in individual ramekins for an impressive dinner party presentation, and try using brioche or pannetone instead of plain bread to make it extra special.
Ingredients
Serves: 8
- 1 300g loaf day-old bread, torn into small pieces
- 1L milk
- 100g caster sugar
- 125g butter, melted
- 3 eggs, beaten
- 2 teaspoons vanilla extract
- Butterscotch topping
- 300g dark brown soft sugar
- 8 tablespoons golden syrup
- 400ml water
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas mark 4. Butter a 23x33cm (9x13 in) baking dish.
- In a large bowl, combine bread, milk, sugar, butter, eggs and vanilla; mixture should be the consistency of porridge. Pour into prepared dish.
- In a saucepan, bring the brown sugar, golden syrup and water to the boil. Boil, stirring constantly, for 1 minute. Carefully pour the hot syrup mixture over the bread mixture.
- Bake in preheated oven 1 hour, until nearly set. (It should wiggle as much as a 'well endowed' thigh.) Serve warm or cold.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (7)
mmm just divine. loved the butterscoth topping and it was so easy too. i did make them into individual dishes and liked how that looked. - 03 Dec 2008
This was not the best thing I have ever made, it tasted like sweet scrambled eggs, I think the amount of water must have been wrong as it was very watery under the egg and panattone cake. It was fluffy at the top though and smelt great just tasted horrid. - 01 Jan 2013
Very fluffy and then had a nice almost crunch to the topping that reminded me of the caramelised bit on creme brulee. A wonderful bread pudding recipe. - 04 Dec 2008