Butterscotch Raisin Bread Pudding Recipes

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BUTTERSCOTCH RAISIN BREAD PUDDING



Butterscotch Raisin Bread Pudding image

This recipe is reduced in fat but sinfully delicious! I use butterscotch rum topping.

Provided by jdorrance

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 50m

Yield 8

Number Of Ingredients 5

1 cup butterscotch topping
2 eggs
1 cup nonfat evaporated milk
2 cups French bread cubes
⅓ cup golden raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  • In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
  • Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 39.4 g, Cholesterol 48.2 mg, Fat 1.5 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 253.6 mg, Sugar 4 g

BUTTERSCOTCH BREAD PUDDING



Butterscotch Bread Pudding image

A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version.

Provided by Margaret Burger

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 (10.75 ounce) loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
½ cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  • In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
  • Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

Nutrition Facts : Calories 622.7 calories, Carbohydrate 92.6 g, Cholesterol 110 mg, Fat 23.1 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 15 g, Sodium 451.6 mg, Sugar 74.6 g

RAISIN BREAD PUDDING I



Raisin Bread Pudding I image

A delicious, easy to make Bread Pudding. Enjoy!

Provided by Monica

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 6

Number Of Ingredients 6

2 eggs
2 egg whites
1 ½ cups skim milk
2 tablespoons honey
1 teaspoon vanilla extract
6 slices raisin bread, cubed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
  • In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
  • Stir in the bread cubes and pour into pie dish.
  • Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 22.7 g, Cholesterol 63.2 mg, Fat 2.9 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 169.3 mg, Sugar 9.1 g

BUTTERSCOTCH BREAD PUDDING



Butterscotch Bread Pudding image

Make and share this Butterscotch Bread Pudding recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 loaf day-old bread, torn into small pieces (10.75 ounce package)
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 9x13 inch baking dish.
  • In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal.
  • Pour into prepared pan.
  • Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.)
  • Serve warm or cold.

Nutrition Facts : Calories 887, Fat 34.2, SaturatedFat 21.5, Cholesterol 169.2, Sodium 731.6, Carbohydrate 132.1, Fiber 1.6, Sugar 92.8, Protein 14.4

BUTTERSCOTCH-PECAN BREAD PUDDING



Butterscotch-Pecan Bread Pudding image

Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 8 servings.

Number Of Ingredients 9

9 cups cubed day-old white bread (about 8 slices)
1/2 cup chopped pecans
1/2 cup butterscotch chips
4 large eggs
2 cups half-and-half cream
1/2 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
Whipped cream and butterscotch ice cream topping

Steps:

  • Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

Nutrition Facts : Calories 502 calories, Fat 30g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 384mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 10g protein.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE



Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce image

Make and share this Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 16

8 cups raisin bread or 8 cups challah, cubed
2 apples, peeled and cubed
6 egg yolks (may use egg substitute)
3 whole eggs
1 1/2 cups granulated sugar
1/4 cup brown sugar
1 cup heavy cream (may use non-dairy creamer)
1 cup whole milk (may use 2%)
1 tablespoon vanilla
1/2 tablespoon cinnamon
2 tablespoons butter
2 tablespoons unsalted butter
1/4 cup brown sugar
1/4 cup orange liqueur
1 orange, squeezed
1/4 cup heavy cream

Steps:

  • -------CinnamonRaisin Bread Pudding-----------.
  • Peel and cube the apples.
  • In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
  • Remove from heat.
  • In a 10" x 8" pan, layer bread cubes and apple cubes.
  • In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
  • Pour mixture over bread and apple cubes and allow to sit 15 minutes.
  • Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
  • Back in 350-degree oven for 35 minutes or until knife comes out clean.
  • Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
  • -----------OrangeButterscotch Sauce------------.
  • In sauce pan melt butter, then add brown sugar and allow to bubble.
  • Add orange liqueur and fresh orange juice and allow to reduce to half.
  • Add heavy cream and reduce until lightly thickened.

BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE (LIGHTER)



Bread and Butter Pudding With Butterscotch Sauce (Lighter) image

Mandy from Oz requested her recipe#243686 be made lighter so I took on the challenge. I not only cut the fat and sugar but added more flavor. Yum! I started with 1 serving of her recipe and worked off of that and made it 2 servings. I think this would be good with bananas tossed in orange juice mixed in it too! There are more ways to make it even lighter which I have offered below. You could also omit the sauce. ***Nutrition facts for Splenda brown sugar blend: 1/2 tsp= 10 calories and 2g sugars. So if you use all of it in this recipe that should bring the calories up to 386 per serving and the sugar to 20.5g per serving.

Provided by Engrossed

Categories     Dessert

Time 1h

Yield 2 cups, 2 serving(s)

Number Of Ingredients 19

1 tablespoon butter, melted (optional) or 1 tablespoon I Can't Believe It's Not Butter! Spray (optional)
2 slices sourdough bread or 2 slices whole wheat sourdough bread
1 egg
1 -2 tablespoon Splenda granular
1/2 cup 1% low-fat milk or 1/2 cup nonfat milk
1/2 teaspoon rum extract or 1/2 teaspoon vanilla extract
1/4 teaspoon orange zest
1 -2 tablespoon semi-sweet chocolate chips (optional)
1 teaspoon Splenda brown sugar blend (optional) or 1 teaspoon Splenda granular (optional)
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons Splenda brown sugar blend
1 pinch salt
1 pinch cream of tartar
1/2 teaspoon cornstarch
3 tablespoons fat-free evaporated milk
1 tablespoon butter
1/4 teaspoon vanilla
Cool Whip Lite, to top (optional)

Steps:

  • Pudding:.
  • Preheat oven to 350 degrees Fahrenheit.
  • Grease two 1-cup ramekins.
  • Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
  • In a medium bowl, whisk egg and Splenda together until pale.
  • Whisk in milk, extract, and zest until well combined.
  • Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
  • Spoon into 2 prepared ramekins.
  • Topping:.
  • Mix together brown sugar Splenda, cinnamon and nutmeg.
  • Sprinkle over the pudding tops.
  • Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
  • Bake in preheated oven for 50 minutes.
  • Butterscotch Sauce:.
  • In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
  • Slowly stir in evaporated milk and put 1 tbsp of butter in it.
  • Microwave on high for 3 minutes.
  • Stir in vanilla.
  • Reheat if made ahead.
  • To Serve:.
  • Drizzle hot sauce over puddings.
  • Top with a dollop of Cool Whip Lite, if desired.

Nutrition Facts : Calories 375.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 547.7, Carbohydrate 55.9, Fiber 1.8, Sugar 13.8, Protein 14.6

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