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Butterscotch-Pecan Bread Pudding

Total Time

Prep: 15 min. Cook: 3 hours

Makes

8 servings

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
Butterscotch-Pecan Bread Pudding Recipe photo by Taste of Home

Ingredients

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

Directions

  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 until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

Nutrition Facts

1 serving (calculated without whipped cream and butterscotch topping): 502 calories, 30g fat (16g saturated fat), 154mg cholesterol, 384mg sodium, 47g carbohydrate (26g sugars, 2g fiber), 10g protein.

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