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Apple Butterscotch Bread Pudding

Total Time

Prep: 20 min. Bake: 40 min.

Makes

12 servings

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.

Ingredients

  • 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 vanilla extract
  • Additional cinnamon baking chips, melted, optional

Directions

  1. 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.
  2. Place bread cubes in a greased 13x9-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.
  3. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.

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