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Butterscotch Bread Pudding Recipe

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This old-fashioned dessert has a nice custard flavor with just the right touch of cinnamon.

This recipe is:

Diabetic Friendly

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Butterscotch Bread Pudding Recipe

Prep: 10 min. Bake: 35 min.

Yield: 2 Servings

10 35 45

Ingredients

1 cup soft bread cubes (1/2 inch)
1 egg
1 tablespoon butter, melted
2/3 cup milk
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt, optional
1/4 cup raisins

Directions

Place bread cubes in a greased 2-cup baking dish. In a bowl, whisk the egg. Whisk in the butter, milk, sugar, cinnamon, nutmeg and salt if desired. Stir in raisins. Pour over bread cubes.
Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chilled. Yield: 2 servings.

Nutritional Analysis: One serving (prepared with reduced-fat margarine, fat-free milk and without salt) equals 273 calories, 6 g fat (2 g saturated fat), 108 mg cholesterol, 207 mg sodium, 48 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Originally published as Butterscotch Bread Pudding in Cooking for One or Two Cookbook , p295

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Butterscotch Bread Pudding

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Reviewed on Nov. 09, 2010 by Louise.Hooper

Goes together quickly and easily, and smells fabulous in the oven. I added cinnamon chips and used left over raisin bread.

Reviewed on Feb. 23, 2010 by corrinemm

My husband made this yesterday using homemade raisin wheat bread. He added extra raisins and poured the liquid into the bread for better mixing. It was delicious and didn't last long. Put maple syrup or ice cream on it for an extra treat.