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Apple Butterscotch Bread Pudding

 Apple Butterscotch Bread Pudding
Sally Sibthorpe's bread pudding, which features apples and walnuts, uses a unique combination of cinnamon and butterscotch chips to create a wonderful flavor. It's perfect for chilly winter mornings in her town of Shelby Township, Michigan.
12 ServingsPrep: 20 min. Bake: 40 min.


  • 1/4 cup butter, cubed
  • 2 cups chopped peeled tart apples
  • 1/3 cup packed brown sugar
  • 8 cups cubed French bread
  • 1/2 cup butterscotch chips
  • 1/2 cup cinnamon baking chips
  • 1/2 cup chopped walnuts
  • 4 eggs
  • 3 cups half-and-half cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Additional cinnamon baking chips, melted, optional


  • In a large skillet, melt butter. Stir in apples and brown sugar. Cook
  • over medium heat for 6-7 minutes or until apples are tender,
  • stirring occasionally.
  • Place bread cubes in a greased 13-in. x 9-in. baking dish. Add the
  • apple mixture, chips and walnuts; toss to coat. In a large bowl,
  • whisk the eggs, cream and vanilla; pour over bread mixture.
  • Bake at 350° for 40-45 minutes or until a knife inserted near the
  • center comes out clean. Drizzle with melted cinnamon chips if
  • desired. Serve warm. Refrigerate leftovers. Yield: 12 servings.