Butterscotch-Pecan Bread Pudding Recipe
Butterscotch-Pecan Bread Pudding Recipe photo by Taste of Home

Butterscotch-Pecan Bread Pudding Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 8 servings


  • 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


  1. 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.
  2. 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.
Originally published as Butterscotch-Pecan Bread Pudding in Simple & Delicious February/March 2013, p34

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Reviewed Aug. 1, 2013

"This was delicious! My family and I are Bread Pudding followers! I used a handful of butterscotch chips and a small handful of semi sweet chocolate chips - turned out wonderful!"

Reviewed Feb. 4, 2013

"This was delicious, not too sweet. I didn't use the butterscotch chips, instead I used butterscotch sauce on the top when served."

Reviewed Jan. 20, 2013

"We just made this tonight and we used gluten free bread. It wasn't mushy but really flavorful, not overly sweet but sweet enough and a nice way to a cold evening. We also thought about chopping apples next time we make it."

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