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Butterscotch-Pecan Bread Pudding

 Butterscotch-Pecan Bread Pudding
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
8 ServingsPrep: 15 min. Cook: 3 hours


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


  • 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 3-4 hours or until a knife inserted in center
  • comes out clean. Serve warm with whipped cream and butterscotch
  • topping. Yield: 8 servings.