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Butterscotch Bread Pudding

Butterscotch Bread Pudding is a traditional Scottish recipe for a classic dessert of a custard pudding thickened with egg and baked before being served topped with a butterscotch sauce and which makes and excellent pudding for Hogmanay. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Butterscotch Bread Pudding.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Bread RecipesDessert RecipesMilk RecipesBaking RecipesScottish Recipes


Ingredients:

For the Bread Pudding:
300g loaf of day-old bread, torn into small pieces
1l milk
100g caster sugar
125g butter, melted
3 eggs, beaten
3 tsp vanilla extract

For the Butterscotch Topping:
300g dark brown sugar
8 tbsp golden syrup
400ml water

Method:

Combine the bread, milk, sugar, butter, eggs and vanilla in a large bowl. Stir until the mixture breaks down to the consistency of thick porridge then pour into a buttered baking dish.

Meanwhile, combine the brown sugar, syrup and water in a saucepan. Bring the mixture to a boil and cook, stirring constantly, for 1 minute. Carefully pour the hot syrup mixture over the bread mixture then transfer to an oven pre-heated to 180°C and bake for about 1 hour, or until nearly set. (It should undulate gently when shaken).

This dessert can be served either warm or cold. Accompany with hot custard.

Find more Hogmanay/New Year Recipes Here